Basil Ice Cream
12 servings
90 minutes
Basil ice cream is a refined and unusual treat from sunny Italy, where flavor experimentation is cherished. Fragrant basil reveals a fresh, lightly spicy, and herbal note in this dessert. Its thick creamy texture and delicate balance of sweetness with subtle bitterness make it a true gastronomic revelation, perfect as a finishing touch after a hearty dinner.
1
Mix 60 grams of sugar with milk, bring to a boil, add finely chopped basil (leave one sprig for garnish). Let the mixture steep for ten minutes.
- Milk: 1 l
- Sugar: 170 g
- Basil: 10 g
2
Separate the egg whites from the yolks. Whisk the yolks with the remaining sugar. Bring the milk to a boil again, pour it into the egg-sugar mixture. Heat everything to 84 degrees in a water bath, strain, and place in an ice bath, leaving it in the refrigerator overnight.
- Egg yolk: 14 pieces
- Sugar: 170 g
- Milk: 1 l
3
Churn the mixture in the ice cream maker and garnish with a basil sprig when serving.
- Basil: 10 g
