GOLD TOP RECIPES - BASIL ICE CREAM
Basil Ice Cream
Serves 4
25-30g (1 oz) fresh basil leaves
and stalks
90g (3oz) caster sugar
3 medium egg yolks
100ml (1/2pint) Gold Top milk
284 ml pot double cream
raspberries and extra basil leaves,
to serve with it
Serves 4
25-30g (1 oz) fresh basil leaves
and stalks
90g (3oz) caster sugar
3 medium egg yolks
100ml (1/2pint) Gold Top milk
284 ml pot double cream
raspberries and extra basil leaves,
to serve with it
- Put the bunch of basil and the sugar in a small food processor and whiz until the basil is finely chopped and the sugar turns bright green!
- Whisk the egg yolks with the basil flavoured sugar in a bowl until thick and
creamy. - Warm the milk then whisk it into the egg mixture. Strain the mixture back into the pan and cook over a low heat, stirring until it is thick enough to coat the back of a wooden spoon. Do not let it boil. Pour into a chilled bowl and leave to cool.
- When the custard is cold, whip the cream and fold it in. Pour the mixture into an ice cream maker and following the instructions. If you don’t have an ice cream maker, freeze the mixture in a shallow tub until half frozen, take it out and stir it well, almost freeze again until it is solid.
- Take the container out of the freezer and put into the fridge for 10-15 minutes before serving, to let it soften.