INGREDIENTS
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

SERVES
4 connoisseurs

DIFFICULTY
easy

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!