John Myers
Basil – Ice Cream
The perfect basil – ice cream recipe with a picture and simple step-by-step instructions.
- 10 Stalk Basil
- 250 ml Cream
- 1 tsp Lime juice
- 3 Egg yolk
- 4 tbsp Sugar
- 1 Breath Salt
- Pluck the leaves from the basil stalks, rinse and pat dry.
- Puree the basil leaves together with the lime juice, a touch of salt and the cream.
- Brush the whole thing through a hair sieve, bring to the boil and immediately pull off the stove.
- Beat egg yolks and sugar in a hot water bath until creamy and thick. Add the basil cream and heat the whole thing again (do not bring to the boil !!!) until the mixture thickens – this may take some time.
- Freeze the ice cream mass for approx. 30 minutes and then stir well again – repeat this process twice after every half an hour. The mass can then freeze for several hours.
- Arrange basil ice cream on dessert plates – e.g. on a mirror made of pureed strawberries (see photos).
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