Food & Home Entertaining
Ice Cream Image Credit: Food & Home Entertaining
Ice Cream Image Credit: Food & Home Entertaining

Basil Ice Cream

Basil Ice Cream

BASIL, LEMON AND PISTACHIO ICE CREAM

Makes 1L EASY 20 mins + 5 hrs, to chill and freeze

WHAT YOU NEED

3 egg yolks

200g white sugar

500ml (2 cups) full-cream milk

375ml (1½ cups) fresh cream

1 tsp vanilla extract

pinch salt

squeeze fresh lemon juice

2 handfuls fresh basil leaves

zest of 1 lemon

30g raw, shelled

pistachio nuts

HOW TO DO IT

1 Combine the egg yolks and white sugar in a medium saucepan. Whisk in the milk and fresh cream, and bring to a boil over medium heat. Remove from heat and add the vanilla extract, salt and lemon juice. Mix until well combined, then set aside to infuse, about 5 minutes. Strain the mixture through a fine-mesh sieve. Set aside.

2 Bring a medium pot of salted water to a boil over high heat. Add the basil leaves and blanch until bright green. Remove from heat and drain immediately. basil ice cream Squeeze the excess water from the basil, then place in a food processor. Add the egg-yolk mixture and blitz until smooth. Strain the mixture through a fine-mesh sieve and discard any larger pieces of basil leaves caught in the sieve.

3 Place the strained mixture in the fridge to chill, about 1 hour, before churning in an ice-cream maker, according to the manufacturer’s instructions. Transfer to a freezer-proof container and freeze to firm up, about 4 hours. If you do not


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