African Vanielje on Sep 20 2007 at 1:51 pm | Filed under: Uncategorized
This ice cream is subtly scented and unexpectedly luxurious. It is a sophisticated ice cream, best served in small portions and absolutely delicious with this slightly tart raspberry and balsamic vinegar coulis. It can also be accompanied by a scoop of strawberry ice cream. Heaven…
Because I used an ice cream maker with an integral freezer I was not restricted by amounts. If you have a small capacity ice cream maker, feel free to halve the recipe.
- 1 litre organic full cream milk
- 1/2 cup (125ml) finely chopped fresh basil
- 1/2 cup organic granulated sugar
- 1/2 t maldon salt
Place in a saucepan and bring to the boil then remove from the heat and allow to cool. While this happens the basil will infuse the milk with delicious flavour.
Once cool, blitz in a blender until the basil is very finely chopped.
Meanwhile beat
- 6 large organic egg yolks with
- 1/2 cup (125ml) organic granulated sugar
When these are thick and pale ( a couple of minutes in a stand mixer), slowly add the basil infused milk until completely combined.
Return to the saucepan and stir constantly over a low heat, until the custard coats the back of your wooden spoon.
If you are wary of the custard, feel free to use a double boiler, or to cook your custard in a heatproof bowl over a pan of simmering water. The important thing is not to let the eggs curdle as the delicate flavour and fragrance of the basil will be overwhelmed by egg.
If you want a clear cream, sieve the mix through a fine mesh strainer into a clean, chilled metal bowl. This stops the custard from cooking further, preserving the delicate taste.
Stir until cool, or briefly chill in a fridge, then stir in double cream and put in your ice cream maker and churn according to manufacturer’s instructions.
When churning is finished it will need further freezing overnight, or at least a couple of hours. Let stand at room temp for 10 minutes before serving with Balsamic Raspberry Coulis
