- 80g basil leaves
- 6 egg yolks
- 150g caster sugar
- 50g liquid glucose
- 600g milk
- 550g double cream
- 2 gelatine leaves
- 1 cap of green food colouring
Basil Ice cream
Ingredients
Method
Blend sugar and 60g of the basil in robotcoupe for 30 seconds
Soak gelatine
Whisk yolks with the sugar/basil mix, boil milk and then pour onto egg and whisk fast, return to the pan and cook to an anglaise then add the gelatine
Strain through chinois and add remaining basil and food colouring, then pour into pacojet containers and freeze for 24 hours then churn twice
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