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Basil ice cream

Name: Basil ice cream
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1000 g

Creamy basil ice cream recipe. Here we have a nice basil ice cream recipe. Of course with fresh basil and a hint of lemon.

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Ingredients

600g whole milk 3,5%
50 g lemon juice
60 g egg yolks fresh
30 g basil leaves (1 1/2 bunch)
175 g Eis-Perfecto
15 g Perfecto-Binding center
10g vanilla sugar
8 g lemon zest (1-2 lemons BIO)
50 g sugar
pinch of salt
Vegan variant
500 g milk alternative (with me oat milk)
160g cream alternatively
50 g lemon juice
30 g basil leaves (1 1/2 bunch)
175 g sorbet - Perfecto
15 g Perfecto-Binder
10g vanilla sugar
8 g lemon zest (1-2 lemons BIO)
50 g sugar
pinch of salt

Preparation

Step 1:
Mix all dry ingredients.
Step 2:
Mix the milk, egg yolk and the dry ingredients and bring everything to the boil, stirring constantly, and let it steep for 15 minutes at a low temperature (ideally 85 ° C). Stir occasionally. Be careful not to burn it!
Step 3:
Let the whole thing cool down in a water bath.
Step 4:
Add lemon juice, lemon zest and basil leaves and mix everything at the highest level for 2 minutes.
Step 5:
Let the ice cream mix in the refrigerator for at least 60 minutes.
Step 6:
Now freeze the ice with an ice cream maker or the hand method.

The Perfecto You can order ice powder in the Movito Online Shop!
Click here to go to the ice cream ingredient shop www.movito.fit

Recipe tags: basil, Ice Cream

Evelyn Koehn

27. February 2019 @ 18:39

I have another treat for this ice cream to refine.

A balsamic reduction:
Caramelize 40 g sugar (I took raw cane sugar) in a saucepan, deglaze with Italian balsamic vinegar (Aceto Balsamico die Modena) and reduce to a syrupy level. Drizzle this reduction over the ice. Serve with strawberries in summer and drizzle with them. Sooo delicious.