Basil and olive oil ice-cream

Total time: 35m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 560 Kcal, 8g Protein, 26g Carbohydrates, 47g Fat


  • 80 g sugar
  • 3.5 dl full-cream milk
  • 2 dl full cream
  • 5 fresh egg yolks
  • 0.75 dl olive oil with basil
  • Utensils
  • For an ice cream maker

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  • In a small pan, bring the milk and sugar to the boil, stirring occasionally, until the sugar has dissolved. Beat the egg yolks in a bowl. Pour in the hot liquid, stirring with a whisk. Return everything to the pan and, over a medium heat, bring to just below boiling point, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, pour the crème into a bowl through a sieve. Add the cream and oil, stir everything well and leave to cool. Place the mixture in an ice cream maker and freeze for approx. 20 mins. Serve immediately or keep in the freezer for a few days.

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