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Strawberry and basil ice cream
Preparation : 20 min
Cooking : 10 min
Total time : 8 h 30 Rest : 8 h
Equipment
Saucepan, whisk
8 people
500 ml full cream milk
500 ml thickened cream
2 whole vanilla beans, spilt and seeds scraped out
12 egg yolks
50 g sugar
150 g fresh strawberries, hulled and cut into small pieces
10 g fresh basil leaves, finely shredded
76 g strawberry jam
RECIPE STEPS
1
Place a heavy saucepan over a medium high heat and add the milk and vanilla bean seeds. Bring to a gentle boil then remove from the heat.
- 500 ml full cream milk
- 2 whole vanilla beans, spilt and seeds scraped out
2
Meanwhile whisk together the egg yolks and sugar.
- 12 egg yolks
- 50 g sugar
3
Slowly add the hot milk mixture to the egg yolks and sugar, whisking gently as you go to combine.
4
Return the mixture to the saucepan and continue to stir over a low heat for about 5 minutes (ensure it does not come to a boil) until the mixture is thick enough that it leaves a path on the back of a spoon when you drag your finger down it. Strain the sauce into a bowl, cover and allow to cool in the fridge overnight.
5
Place the crème anglaise you made into the MAGIMIX GELATO EXPERT and add the fresh strawberries and basil. Run the machine on the ICE CREAM programme.
- 150 g fresh strawberries, hulled and cut into small pieces
- 10 g fresh basil leaves, finely shredded
6
After 30 minutes, pause the programme and add the strawberry jam (we like the Bitton Gourmet Strawberry & Vanilla Jam). Continue the programme until completed (approximately 40 minutes total).
- 76 g strawberry jam
7
Serve immediately or cover and place in the freezer until serving.
David Bitton for Magimix Australia