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Basil ice cream with white chocolate
30 m active | 5 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 254
  • Fat about 18g
  • Carbohydrates about 20g
  • Protein about 4g
This is needed
This is needed for 8 people
Vanilla custard
  • 2 fresh egg yolk
  • 2.5 dl full-cream milk
  • 2.5 dl full cream
  • 0.5 vanilla pod, cut open lengthwise
  • 70 g sugar
  • 15 g basil leaves
  • water, boiling
  • 1 dl full-cream milk
  • 100 g white Toblerone, finely chopped
To serve
  • some basil leaves
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And that's how it's done
And that's how it's done
Vanilla custard
Combine half of the milk with the cream and vanilla pod and bring to the boil. In a bowl, whisk together the remainder of the milk, egg yolks and sugar. Whisk approx. 100 ml of the hot milk into the egg yolk mixture. Return everything to the pan and bring to just below the boil, stirring constantly. Remove the pan from the heat, stir for approx. 2 mins., then pour the custard into a stainless steel bowl through a sieve.
Blanch the basil in boiling water for approx. 30 secs., remove, dip briefly in ice-cold water, drain well. Puree the basil with the milk, stir into the custard. Cover and freeze for approx. 4 hrs., stirring three times. Stir in the chocolate and freeze for approx. 1 hr.
To serve
Shape the ice cream into balls, serve in bowls, garnish with basil.