Basil ice cream with strawberry sauce

Basil ice cream with strawberry sauce

Basil ice cream with strawberry sauce

Basil ice cream with strawberry sauce

SERVES

Makes just over 1 litre

INGREDIENTS

  • 15g basil leaves (though thin stalks are OK too)
  • 120g caster sugar
  • 4 large egg yolks
  • 450ml whole milk
  • 450ml double cream

For the strawberry sauce

  • 300g strawberries, chopped
  • 150g caster sugar
  • 1 tbsp fresh lemon juice

METHOD

Place the basil leaves and caster sugar into a food processor and blitz to a very fine, damp powder. Place into a mixing bowl with the egg yolks and whisk until the yolks are foamy and paler in colour. Heat the milk in a saucepan until it simmers, then pour over the yolk mixture, whisking constantly.

Pour the mixture back into the pan and heat very gently, stirring constantly with a rubber spatula. The mixture should steam but not simmer. It will thicken, but not to the consistency of a thick custard – there aren’t enough egg yolks. Once thickened, sieve immediately into a cold bowl and allow to cool completely.

Whisk the cream to soft, floppy peaks and fold into the custard. Pour the mixture into an ice-cream maker and churn according to manufacturer’s instructions. Once churned, decant into a Tupperware container with lid, and freeze until required.

If you don’t have a churner, you could pour into the Tupperware, cover, and freeze for six hours, taking it out and beating it well every hour. If you have a food processor then blitz it in that for a few seconds every two hours instead of beating.

For the sauce, throw the strawberries, sugar and lemon juice into a saucepan and bring to the boil, stirring. Reduce to a simmer and cook down to a consistency you’re happy with — I like it thick and sloppy, but to each his own. Just don’t cook it too thick, and remember that as it cools it will thicken even more.

After storing in the freezer, remember to leave the ice cream out at room temperature for a good 20 minutes before serving.

The recipe originally appeared at The Telegraph.

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