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Basil ice cream recipe

Basil custard on Pavlova

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Servings 8

Ingredients
  

Ice Cream

  • 1 cup basil
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 5 eggs large
  • 1 lemon
  • pinch salt

Pavlova

  • 5 egg whites
  • 1 1/4 cup caster sugar
  • 1/2 tbsp vanilla essence
  • 1/2 tbsp lemon juice
  • 1 1/2 tsp cornstarch
  • pinch salt

Garnish

  • Basil leaves
  • Chopped Peanuts

Instructions
 

Ice Cream

  • Place the basil, sugar and half of the heavy cream in a blender or food processor, ground it until the leaves are as fine as possible.
  • In a large bowl, place half of the mixture with the remaining cup of cream. And set a mesh on top of it to use it later.
  • In another bowl mix the egg yolks and add the warm mix gradually and whisking constantly then put back in the saucepan.  Keep whisking over medium heat with a spatula until the mixture get thicker. (When you pull out the spatula it should be cover with the mixture.) 
  • Remove from heat and pass it through the strainer on the other bowl. Zest the lemon and stir the custard. Chill the mixture in the refrigerator and follow your ice cream machine instructions.

Pavlova

  • You can pair the ice cream with strawberry jam or use the leftovers egg whites to make a Pavlova:
  • Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper.
  • Using your stand mixer, beat egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
  • Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. (if you don't have tip and bag to to pipe, use a Ziploc bag and open a 0.25 inch hole in one end. Pipe about 6-8 nest, and then you can make simple meringues with the leftovers or make more nests if you would like to have more pavlovas.
  • Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.
  • Transfer the pavlova with the parchment paper onto the counter. Store in an airtight container for 3-5 days at room temperature (in a low humidity place) until ready to use.