Basil and olive oil ice-cream

Basil and olive oil ice-cream

Total: 35 Min. | Active: 15 Min.
vegetarian, gluten-free
Nutritional value / people: 560 kcal
, Fat: 47 g
, Carbohydrate: 26 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

3 ½ dl full-cream milk
80 g sugar
5 fresh egg yolks
2 dl full cream
¾ dl Fine Food Olio extra vergine di oliva al basilico
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For an ice cream maker

How it's done

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In a small pan, bring the milk and sugar to the boil, stirring occasionally, until the sugar has dissolved. Beat the egg yolks in a bowl. Pour in the hot liquid, stirring with a whisk. Return everything to the pan and, over a medium heat, bring to just below boiling point, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, pour the crème into a bowl through a sieve. Add the cream and oil, stir everything well and leave to cool. Place the mixture in an ice cream maker and freeze for approx. 20 mins. Serve immediately or keep in the freezer for a few days.


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