Dessert
Purple Basil Ice Cream
45 minServes 6Nutri-Score D€€
D
45 min
45 minPurple Basil Ice Cream
what you need
Ingredients
purple basil (leaves plucked, rinsed and chopped)Produce60 g
milkDairy400 ml
egg yolks (separated)Dairy4 pieces- sweetened condensed milkDairy200 ml
- cream (cold)Dairy300 ml
per serving
Nutrition
223kcal
- Carbs
- 15 g
- Proteins
- 5 g
- Fat
- 16 g
what you’ll use
Tools
Food processor
Saucepan- Sieve
Mixing bowl
Whisk- freezer container
step by step
Method
- Step 1
Prepare the basil
- Rinse the purple basil and pluck the leaves.
- Chop the leaves and blend them in the food processor.
- Step 2
Infuse the milk
- Lightly simmer the milk with the chopped basil to release its essence.
- Remove from the heat once infused.
- Step 3
Mix the base
- Separate the egg yolks into a bowl.
- Sieve out the basil from the milk and whisk the infused milk into the yolks.
- Stir in the sweetened condensed milk and the cream.
- Step 4
Freeze and cream
- Pour the mixture into a freezer container and freeze.
- Churn or stir the mixture as it freezes until creamy.
- Step 5
Serve
- Scoop the creamy ice cream and enjoy.