Croatian basil ice cream with raspberries

Ingredients for 4 servings:

• 250 ml cream
• 250 ml milk
• 100 g sugar
• 2 eggs
• 2 egg yolks
• 2 vanilla pods, the pulp
• 2 tbsp basil leaves, fresh and finely chopped
• 300 g raspberries, fresh or frozen
• 2 tbsp, heaped powdered sugar
• 1 tbsp lemon juice
• 2 tbsp pistachios, chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

somewhat unusual, but very tasty

Place the eggs, egg yolks, and sugar in a metal bowl. Heat the milk and sugar together and slowly whisk into the egg mixture. Beat the mixture over a hot water bath until creamy. Then whisk over iced water until cold. Whisk the cream until stiff peaks and fold in. Mix in the vanilla bean paste and chopped basil leaves, then churn the cream in an ice cream maker until creamy. Pour into a mold and freeze overnight. Blend two-thirds of the raspberries (defrost frozen ones first) with the powdered sugar and lemon juice in a blender. Strain through a sieve to remove the seeds, but this is not essential. Then mix in the remaining raspberries. Spoon the raspberry sauce onto cold plates, top with the basil ice cream, and sprinkle with the chopped pistachios. This recipe makes about 1 liter of ice cream.