Summer Basil Ice Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 stalks basil, (only the leaves)
- 250 ml cream
- 1 teaspoon lemon juice, (or lime juice, is a little more intense)
- 3 egg (s), including the yolk
- 3 tablespoon sugar
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Put the cream with the washed basil leaves and the lemon / lime juice in the blender and puree completely. Pour through a sieve and bring to the boil, then pull off the fire. Whip the egg yolks and sugar in a double boiler (medium heat) until thick and creamy, add the basil cream and heat again, stirring constantly, until the mixture thickens (takes a little ) - but do not let it boil properly, otherwise it will curdle . Let cool and freeze in the ice cream maker. (If it is also possible in a metal bowl, it should be whisked through every now and then with a whisk so that no large ice crystals form.)
- Tastes particularly sophisticated with peaches in lime syrup!
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