Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups full cream milk
- 3 cups Whipping cream
- 6 egg yolks
- 25 g basil (a combination of leaves and stalks is fine)
- 10 g basil leaves (about 10 large leaves)
- 150 g sugar
- 1 tbsp vanilla extract or seeds from 1 vanilla pod
Instruction
- Combine the sugar, milk and basil in a saucepan and bring it to a simmer.
- Then remove it from the heat, cover, and set it aside for 30 minutes or up to one hour (to let the milk be infused with the basil flavour).
- Drain the milk from the basil (and squeeze any milk out of the basil leaves and stalks too) and leave it aside. Discard the basil.
- In a bowl, whisk the egg yolks and add the basil infused milk, along with the vanilla. Return the milk to a saucepan and heat it gently while stirring, until the custard thickens. If the custard is able to coat the back of a spoon and you can trace a clean path on it with your finger, then the custard is done.
- Stir in the whipping cream with the custard. Place half of this mixture in a blender, and add the 10g of Basil leaves and pulse until the basil leaves are blended with the mix.
- Return the basil mix back with the rest of the ice cream, and let this mix sit in the fridge to chill for at least a few hours or overnight (preferred)
- Churn according to your ice cream maker's instructions.
