Adam Simmonds’ Strawberry Ice Cream With Basil Purée

Ingredients

• 350g of Boiron strawberry purée
• 80ml of milk
• 2 egg yolks
• 10g of trimoline
• 50g of xylitol
• 8g of glycerine
• 40g of freeze-dried strawberries
• 50g of caster sugar
• 40ml of glucose syrup
• 5g of butter
• 75g of basil leaves
• 75ml of stock syrup
• 3g of ultratex
• 48g of fromage frais
• 100g of sugar
• 1 pinch of salt
• 3 egg yolks
• 10ml of UHT whipping cream
• 0.25g of gelatine
• 400g of strawberries
• 10g of sugar
• 0.5g of black pepper
• 22ml of water
• 0.5g of agar agar
• 0.5g of sugar
• 1g of gelatine