2 cups (1/2 l) milk
2/3 cup (150 g) sugar
5 egg yolks
1/2 cup (10 cl) whipping cream
30 fresh basil leaves
Basil Ice Cream
Bring the milk to a boil (stir often to prevent it from
burning on the bottom). While the milk is heating, beat the egg yolks
and the sugar in a bowl, until the mixture becomes smooth and
whiter. Pour the boiling milk on the mixture. Put the mixture in a pot
over low heat, and stir constantly. When the mixture becomes slightly
thicker, remove immediately from the heat (before
boiling; if you have a thermometer, don't let the mixture go above
70 C / 158 F).
Let the mixture cool to room temperature. In a blender, pour
the clean basil leaves and the cream, and blend until smooth. Add the basil and cream
to the custard, and pour in your favourite ice-cream maker.
Don't miss our other Gourmet Ice-Cream recipes and French dessert recipes!