Vanilla ice cream with basil flowers

A good vanilla ice cream already has an enticing aroma, but by adding the basil flowers you enhance the flavour of the vanilla.

Makes 2450g.

Vanilla ice cream with basil flowers

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whole milk






vanilla pod



basil flowers






egg yolks

As needed:


basil leaves

Preparation method

  • Heat the milk and the cream in a saucepan to 70°C.
  • Slice open the vanilla pod along the length and scrape out the seeds.
  • Add the vanilla pod and the seeds to the milk with the sprigs of basil flowers.
  • Infuse the milk and cream mixture for 15 minutes.
  • In the meantime, whisk together the sugar and the egg yolks in a mixing bowl.
  • Pass the milk and cream mixture through a fine-meshed sieve.
  • Mix part of the hot milk and cream mixture into the egg-yolk mixture, whisk well, and add to the remaining milk and cream mixture in the saucepan.
  • Heat to 80°C.
  • Pass through a fine-meshed sieve.
  • Set aside to ripen for 8 hours and churn into ice cream in an ice cream machine.
  • Store in a freezer at -14°C.

Serving suggestions

  • As a component in a dessert with chocolate, strawberries, and citrus.
  • Delicious as a pre-dessert on a mini ice cream cone.
  • Combines beautifully with various components of mango and white chocolate.

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