Basil ice cream with white chocolate

Basil ice cream with white chocolate

Total: 5 hr 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / people: 254 kcal
, Fat: 18 g
, Carbohydrate: 20 g
, Protein: 4 g


8 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:

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Vanilla custard

2 ½ dl full-cream milk
2 ½ dl full cream
½ vanilla pod, cut open lengthwise
2 fresh egg yolks
70 g sugar


15 g basil leaves
water, boiling
1 dl full-cream milk
100 g white Toblerone, finely chopped

To serve

some basil leaves
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How it's done

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Vanilla custard

Combine half of the milk with the cream and vanilla pod and bring to the boil. In a bowl, whisk together the remainder of the milk, egg yolks and sugar. Whisk approx. 100 ml of the hot milk into the egg yolk mixture. Return everything to the pan and bring to just below the boil, stirring constantly. Remove the pan from the heat, stir for approx. 2 mins., then pour the custard into a stainless steel bowl through a sieve.


Blanch the basil in boiling water for approx. 30 secs., remove, dip briefly in ice-cold water, drain well. Puree the basil with the milk, stir into the custard. Cover and freeze for approx. 4 hrs., stirring three times. Stir in the chocolate and freeze for approx. 1 hr.

To serve

Shape the ice cream into balls, serve in bowls, garnish with basil.

Good to know
Shelf life: Cover and store the ice cream in the freezer for approx. 1 week.


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