An unusual combination of the sweet taste of juicy strawberries and aromatic basil in the form of delicious ice cream scoops.
Ingredients:
- Fresh basil – 5 g
- Fresh basil – 5 g
- Sugar – 100 g
- Eggs – 2
- Strawberries – 350 g
- Heavy cream (30%) – 200 g
Preparation:
Clean 250 g of strawberries; blend 200 g of them, and dice the rest finely. Pick and finely chop the basil leaves. Bring the cream to a boil.
Beat the egg yolks and sugar until creamy. Gradually add the hot cream while stirring. Place the bowl in a hot water bath and beat for about 7 minutes until the mixture slightly thickens. Remove from the water bath and let it cool, stirring occasionally.
Add the strawberry purée, diced strawberries, and basil, mixing well. Place the mixture in a shallow dish and freeze for at least 4 hours, stirring occasionally with a fork to break up the ice crystals.
Wash and slice the remaining strawberries. Scoop the ice cream into balls and serve with strawberry slices, garnished with basil.
Tip: You can also freeze the ice cream in an ice cream maker according to the manufacturer’s instructions.
