basil ice cream

michelle taylor

michelle taylor

31st January 2011
michelle taylor

basil ice cream

Bring the cream and milk to the boil. Whisk the sugar and yolks until light and fluffy. Pour the hot


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


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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