Basil ice cream
Herb ice creams make pleasant and flavoursome accompaniments for many dishes.
Only use fresh eggs for this recipe.
Ingredients
- 3 yolks
- 50 g caster sugar
- 200 ml whipping cream
- 1 large bunch of fresh basil, leaves only
- ca. 2 tbsp Greek yogurt
- a drop of vanilla essence
Method
- Line a loaf tin with cling film. Whip the cream. Blend the basil leaves, yogurt and vanilla essence to a smooth puree. In a separate bowl whisk the yolks and sugar carefully until you have a pale creamy mixture. Add the basil puree and the whipped cream and mix gently. Pour into the lined loaf tin, cover with cling film and freeze for several hours. Move from freezer to fridge for about 30 minutes to one hour before serving.
Variations
Use fresh lemon balm leaves instead (and omit the vanilla essence).