Summery basil ice cream

Ingredients for 4 servings:

• 8 stalks of basil (leaves only)
• 250 ml cream
• 1 tsp lemon juice (or lime juice is a bit more intense)
• 3 eggs, including the yolk
• 3 tbsp sugar
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Place the cream, washed basil leaves, and lemon/lime juice into a blender and puree thoroughly. Strain through a sieve and bring to a boil, then immediately remove from the heat. Whisk the egg yolks and sugar in a double boiler over medium heat until thick and creamy. Add the basil cream and heat again, stirring constantly, until the mixture thickens (this will take a while…) – but do not let it boil completely, as this will cause it to curdle. Let it cool and freeze in an ice cream maker. (This also works in a metal bowl, but it should be whisked occasionally to prevent large ice crystals from forming.) Tastes especially sophisticated with “Peaches in Lime Syrup”!