in Dessert Recipes

Orange-basil ice cream

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Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours 30 minutes; Total time approx. 3 hours 45 minutes

Season orange juice (preferably freshly squeezed) with a little orange zest, chopped basil, and Cointreau. Warm the orange juice. Soften the gelatin in cold water, squeeze it out, and dissolve it in the warmed orange juice. Beat the egg and sugar until frothy. Whip the cream until fluffy. Pour the orange juice into the egg mixture and mix well. Fold in the cream and chill for 2 hours. Freeze in an ice cream maker. You can also pour it into molds and place it in the freezer, but the ice cream won’t be quite as creamy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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