Lemon and Basil Ice Cream Recipe
From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa. This recipe uses an ice cream
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Cooking tools:
- Ice cream maker
- Hand mixer
- Double boiler
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Spoon
- Stove
- Freezer
- Airtight container
Ingredients
- 10 ounces milk (300ml)
- 30 large basil leaves, roughly torn
- 1 lemon, rind of, cut into strips, white pith removed
- 5 1/2 ounces caster sugar (150g)
- 4 egg yolks
- 1 lemon, juice of
- 5 ounces whipping cream (150ml)
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