Basil ice cream with white chocolate


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

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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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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