John Myers
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Apple and Basil Ice Cream with Salty Pistachios
The perfect apple and basil ice cream with salty pistachios recipe with a picture and simple step-by-step instructions.
Apple and basil ice cream:
- 1 Handful Basil
- 120 ml Water
- 60 g Sugar
- 2 Pc. Granny Smith apples
- 1 Pc. Lime
- 100 g Creme fraiche Cheese
- 150 ml Cream
- 2 tbsp Chopped and salted pistachios
Vietnamese martini:
- 60 ml Cold coffee
- 120 ml Vodka
- 60 ml Toffee liqueur
- 30 ml Condensed milk
- Ice cubes
- 1 pinch Coffee powder
Apple and basil ice cream:
- Cut the basil leaves into small pieces and put them in a saucepan with the sugar. Pour in water and simmer for 2-3 minutes. Then take it off the stove and let it cool down.
- Remove the core of the apples and cut the apples into small pieces and add to the basil syrup.
- Then add the lime juice and lime zest and let the mixture boil for about 2 minutes until the apple pieces are soft. Set the mixture aside and let it cool down.
- Finely puree the apple syrup mixture in a blender with cream and creme fraiche. Now put the mixture in the ice cream maker and let it freeze for about 35 minutes.
Vietnamese Martini:
- Put the cold coffee with the vodka, the liqueur and the condensed milk in a shaker.
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