Summary

Ingredients

• 1 egg (s)
• 100 g suar
• 1 sheet gelatin
• 150 ml cream
• 1 handful basil, (leaves)
• 100 ml orange juice
• some orange peel, rubbed off
• 20 cl Cointreau

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Instructions

1. Season orange juice (preferably freshly squeezed) with a little orange peel, finely chopped basil and Cointreau. Warm up the orange juice.
2. Soak the gelatine in cold water, squeeze it out and dissolve it in the heated orange juice.
3. Beat egg and sugar until frothy. Whip the cream until frothy. Pour orange juice into the egg mixture and mix well. Fold in the cream and chill for 2 hours.
4. Freeze in the ice cream maker.
5. You can also put it in molds and put it in the freezer, but the ice cream won`t be quite as creamy.