July 12, 2015 by dgarnett2013
Basil ice cream: Ruby Violet’s Ice Cream Dreams by Julie Fisher
Very good with strawberry sorbet
- 500ml double cream
- 250ml whole milk
- 75g granulated sugar
- 45ml egg yolk (about 3 large ones)
- pinch of salt
- 40g basil leaves stripped from their stalk
Make the base by pouring the cream, milk and sugar into a saucepan. Bring slowly to the boil them remove from the heat and allow to cool a little for about 5 minutes.
In a bowl, whisk together the egg yolks and salt until well combined.
Slowly pour the slightly cooled milk and cream on to the egg mixture, stirring constantly. Do not use boiling milk as this can turn your egg mixture into scrambled eggs.
Pour the mixture back into the saucepan and slowly heat, stirring with a wooden spoon all the time, until it has reached 85℃, but doesn’t boil.
Stir at this temperature for 4 minutes or so.
Add the basil leaves to the hot mix then leave to cool (put bowl in sink of icy water).
The longer you can leave the mix, the more intense the flavour, as long as it is kept in the fridge and the ingredients are fresh. 24 hours – to 2 days is good.
Strain the mix through a sieve, pressing the leaves firmly to extract all the mix.
Place the mix in the ice-cream maker and churn.
Made the day we went to Nana’s house to celebrate Dad, a year after he died.