- 500g double cream
- 500g milk
- 250g sugar
- 300g egg yolk
- 1 bunch of basil
basil ice cream
michelle taylor
31st January 2011
basil ice cream
Bring the cream and milk to the boil. Whisk the sugar and yolks until light and fluffy. Pour the hot
Ingredients
Method
Bring the cream and milk to the boil. Whisk the sugar and yolks until light and fluffy. Pour the hot milk and cream over the egg yolks, mix well and return to a gentle heat. Cook until mixture thickens 82 ºC. Pass the anglaise and cool on ice.Blitz the picked basil leaves with the anglaise and pass through a sieve. Churn immediately to avoid discolouration
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