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White Basil Ice Cream on Red Wine Plum Reduction

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White Basil Ice Cream on Red Wine Plum Reduction

The perfect white basil ice cream on red wine plum reduction recipe with a picture and simple step-by-step instructions.

  • 1 bunch Basil
  • 250 ml Milk
  • 250 ml Cream
  • 150 g Sugar
  • 6 Pc. Egg yolk
  • 250 ml Port wine
  • 500 g Plums
  • 200 g Sugar
  • 1 tsp Food starch
  1. Bring the milk, cream, sugar and basil to the boil. Beat the egg yolks in a bowl, pour in the hot milk mixture and stir over a hot water bath until the cream thickens slightly. Let it steep for 30 minutes, strain through a sieve and place in the ice cream maker.
  2. Bring the plums with the port wine and red wine to the boil including the sugar and reduce a little. Then mix with a mixer until smooth.
Dinner
European
white basil ice cream on red wine plum reduction

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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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