Die Basis aus Milch, Eigelb und geschlagener Sahne hat eine herrlich cremige Konsistenz, ein Hauch von Basilikum unterstreicht die Frische der Zitrone. Für meinen Geschmack könnte man den Zucker noch reduzieren, der Rest der Familie findet das Eis perfekt so, wie es ist: ein sanftig weiches, harmonisches Eisvergnügen. Annick
ORIGINALREZEPT
von Diana Henry: Lemon and Basil Ice-Cream
serves 4
I tasted basil ice-cream, made from a recipe in Joyce Molyneaux’s Carved Angel Cookery Book, and loved its sweet, haunting perfumedness. This isn’t as subtle, but it’s very good. The unsuspecting will be foxed by the flavour.
Ingredients
300ml (10fl oz) milk
30 large basil leaves, roughly torn
rind of 1 lemon, cut into strips, white pith removed
150g (51⁄2oz) caster sugar
4 egg yolks
juice of 1 lemon
150ml (5fl oz) whipping cream
Preparation
1. Heat the milk just to boiling point, then add the basil leaves and lemon rind. Let this infuse for about an hour.
2. Beat the sugar and yolks together until pale and fluffy. Strain the milk, pressing the basil and lemon to extract any last bits of flavour. Stir this into the egg and sugar mixture. Make a makeshift bain-marie by putting your bowl into the top of a saucepan of simmering water. Stir the liquid in the bowl constantly until it thickens slightly. If you scrape your finger through the mixture on the back of the spoon and it leaves a path, your custard is ready. Immediately pour it into another bowl and leave to cool.
3. Add the lemon juice to the custard and beat the cream lightly. Add the cream to the custard and freeze in an ice-cream maker, or still-freeze, beating the ice-cream three times in a food processor or with an electric beater, during the freezing process.
Veröffentlicht im August 2012
