Page title and description

Basil ice cream
Ingredients
- 25g basil leaves and stalks
- 90g caster sugar
- 3 egg yolks
- 150ml semi skimmed milk
- 150ml plus 284ml double cream
Method
Prep time:
1h
20 min
PT1H20M
Cooking time:
10 min
PT10M
-
Step 1
Whizz the basil and sugar in a food processor. Whisk the basil and sugar mix with the egg yolks until they are pale and thick. -
Step 2
Warm 150ml cream and 150ml milk together and then pour over the egg mixture while whisking. Rinse the saucepan out and tip the egg mixture back in. -
Step 3
Heat gently until it forms a thicker custard that will coat the back of a spoon. Allow this to cool but if you can't wait, put the saucepan in the sink with a little water and whisk till it's cool. -
Step 4
Softly whip the remaining 284ml cream and fold into the custard. Churn in an ice cream maker or to make it without, transfer it to a plastic box and freeze for an hour. -
Step 5
Remove from the freezer and run it through the food processor. Repeat this two or three times to stop big crystals of ice forming. -
Step 6
Take it out of the freezer to the fridge 15 minutes before you want to eat it.