Basil ice cream, delicious as a dessert but even more powerful as a small break during a long dinner. Serve as a small bite with just a basil leave and tomato slice or with sweet grilled tomatoes (grilled in balsamic and maple syrup).
Ingredients for 2 pers.:
- 20 g basil
- 3 egg yolks
- 1 lemon
- 100 g sugar
- 500 ml milk
- 250 ml whipped cream
- 200 g sweet cherry tomatoes
- 2 tbsp maple syrup
- 2 tbsp balsamic
- thyme
How to prepare it:
Put the egg yolks with the basil, the sugar, milk and whipped cream in a hand blender or food processor. Grate the zest of the lemon and add it to the rest of the ingredients and mix everything until smooth.
Put a saucepan on the heat and pour in the basil sauce, bring the sauce gently to the boil and stir regularly. Simmer gently for 5 minutes, then cool. You can sieve the sauce to remove any larger pieces, but I do not think this is necessary because I like the fact that it keeps bits of the basil leaves in it.
Put the sauce in the freezer and stir every half hour (until it is too stiff).
Cut the tomatoes in half, remove the seeds, and put the tomatoes in an ovenproof dish. Stir in the balsamic and maple syrup and drizzle over the tomatoes. Put a sprig of thyme on it. Grill the tomatoes in the oven for 10 minutes just before serving the ice cream.
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