Unconventional ice cream with a unique, herbal flavor.
Ingredients
- Fresh basil – 2 handfuls
- Heavy cream (30%) – 250 ml
- Eggs – 2 pieces
- Sugar – 70 grams
- Milk – 1 cup
- Ginger – a pinch
- Lemon juice – from 1 piece
Preparation
Blend the basil leaves with half of the milk, ginger, and lemon juice.
Whisk the eggs with the sugar. Heat the remaining milk. Add the beaten eggs and blended basil to the boiling milk. Heat the mixture briefly over low heat (2-3 minutes) until it thickens. Then let it cool.
Once cooled, whip the chilled cream. Fold the prepared mixture into the whipped cream. Mix thoroughly. Transfer to the freezer.
After about 40 minutes, stir the ice cream. Repeat this process every 40-60 minutes until completely frozen.
