Ingredients

500g double cream
500g milk
250g sugar
300g egg yolk
1 bunch of basil

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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