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!
Ingredients
Print Recipe
Pin Recipe