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Delicious homemade ice cream with basil
The aroma and taste of basil in different dishes are revealed differently. It is often used in main dishes, and in sauces (of course, immediately there is an association with pesto sauce), and in desserts.
Basil goes well with berries, complementing them with its freshness.
From the basil, you can prepare a very tasty ice cream: unusual, not too sweet and reminiscent of summer.
Ingredient:
Preparation:
1. Wash and dry the basil, remove the stems.
2. Pour the milk into the saucer and add the sliced basil and lemon peel. Bring the mixture to a boil and remove it from the fire.
3. Grind everything together with a blender.
4. Separately beat the egg yolks with sugar, and then pour them into basil milk.
5. Bring it back to the fire and warm it up (constantly stirring!) until the mixture begins to thicken. Remove from the fire immediately so that the eggs do not clot. Strain the mixture through a sieve and cool.
6. At this time, beat the cold cream well and put the ice cream in pre-cooling mode. Mix whipped cream with basil ice cream base.
7. When the ice cream is cooled, pour the mixture into an ice cream bucket and choose the desired mode for making ice cream.
8. Ready ice cream can be eaten immediately, or you can additionally freeze in a sealed container so that it hardens more. In this case, before serving, hold it for 5-10 minutes at room temperature.
Cook with love!
Author: Maria Savelyeva
P.S. And remember, just changing our consumption – together we change the world!
Source: //www.foodclub.ru/detail/Morozhenoe-iz-bazilika/
Basil goes well with berries, complementing them with its freshness.
From the basil, you can prepare a very tasty ice cream: unusual, not too sweet and reminiscent of summer.
Ingredient:
- Basil fresh green - 50g
- Milk - 200 ml
- Cedar lemon grated - 1 tsp.
- Egg yolk - 4 pcs.
- Sugar (sand) - 120g
- Cream 30-33% - 500 ml
Preparation:
1. Wash and dry the basil, remove the stems.
2. Pour the milk into the saucer and add the sliced basil and lemon peel. Bring the mixture to a boil and remove it from the fire.
3. Grind everything together with a blender.
4. Separately beat the egg yolks with sugar, and then pour them into basil milk.
5. Bring it back to the fire and warm it up (constantly stirring!) until the mixture begins to thicken. Remove from the fire immediately so that the eggs do not clot. Strain the mixture through a sieve and cool.
6. At this time, beat the cold cream well and put the ice cream in pre-cooling mode. Mix whipped cream with basil ice cream base.
7. When the ice cream is cooled, pour the mixture into an ice cream bucket and choose the desired mode for making ice cream.
8. Ready ice cream can be eaten immediately, or you can additionally freeze in a sealed container so that it hardens more. In this case, before serving, hold it for 5-10 minutes at room temperature.
Cook with love!
Author: Maria Savelyeva
P.S. And remember, just changing our consumption – together we change the world!
Source: //www.foodclub.ru/detail/Morozhenoe-iz-bazilika/