Sweet basil ice cream

Sweet basil ice cream

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Basil has become an increasingly popular ice cream flavour at Ruby Violet’s. I first heard about it from the American girl running Sid’s bread stall next to us at the market.

Ingredients

Quantity Ingredient
800ml Basic sweetened ice cream mix
40g basil leaves, stripped from the stalk

Method

  1. Make one quantity of the basic sweetened mix and make up to the stage before cooling.
  2. Add the basil leaves to the hot mix and then leave to cool. The longer you can leave the mix the more intense the flavour, as long as it is kept in the fridge and the ingredients are fresh. We leave ours to infuse for 2 days.
  3. Strain the mix through a sieve, pressing the leaves firmly to extract all the mix. You may need to make the quantity back up to 800 ml with pasteurised milk.
  4. Place the mix in the ice-cream maker and churn. Scoop the churned ice cream into a container and keep in the freezer until ready to serve.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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