Switch to previous version of Magzter
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

Continue Reading with Magzter GOLD

GoldLogo

Get unlimited access to thousands of curated premium stories and 5,000+ magazines

READ THE ENTIRE ISSUE

September 2019