Basil ice cream with white chocolate
Ingredients
- Vanilla custard
- 0.5 vanilla pod, cut open lengthwise
- 2 fresh egg yolks
- 2.5 dl full cream
- 2.5 dl full-cream milk
- 70 g sugar
- Basil
- 15 g basil leaves
- water, boiling
- 1 dl full-cream milk
- 100 g white Toblerone, finely chopped
- To serve
- some basil leaves
Total time: 5hr 30m
Preparation Time: 30m
Servings
For
8 people
Nutritional Information
Contains 254 Kcal, 4g Protein, 20g Carbohydrates, 18g Fat
Ingredients
- Vanilla custard
- 0.5 vanilla pod, cut open lengthwise
- 2 fresh egg yolks
- 2.5 dl full cream
- 2.5 dl full-cream milk
- 70 g sugar
- Basil
- 15 g basil leaves
- water, boiling
- 1 dl full-cream milk
- 100 g white Toblerone, finely chopped
- To serve
- some basil leaves
Instructions
-
Vanilla custard
Combine half of the milk with the cream and vanilla pod and bring to the boil. In a bowl, whisk together the remainder of the milk, egg yolks and sugar. Whisk approx. 100 ml of the hot milk into the egg yolk mixture. Return everything to the pan and bring to just below the boil, stirring constantly. Remove the pan from the heat, stir for approx. 2 mins., then pour the custard into a stainless steel bowl through a sieve. -
Basil
Blanch the basil in boiling water for approx. 30 secs., remove, dip briefly in ice-cold water, drain well. Puree the basil with the milk, stir into the custard. Cover and freeze for approx. 4 hrs., stirring three times. Stir in the chocolate and freeze for approx. 1 hr. -
To serve
Shape the ice cream into balls, serve in bowls, garnish with basil. -
Shelf life:
Cover and store the ice cream in the freezer for approx. 1 week.
