basil ice-cream

The last time I made this was for a good-bye dinner for my friends before I moved from Stockholm to Portland, OR. It tastes even better now than it did then! 

Ingredients:

3 eggs

1.5 dl white sugar

3 dl cream (40% fat - yum!)

1.5 tsp. vanilla sugar or some drops of vanilla extract to taste

1 dl of basil leaves

Separate yolks and whites. Whisk the yolks with sugar until its white and slushy. Whisk the whites well. Whip the cream together with the vanilla sugar until its nice whipped cream (but don't overdo it. You don't want to make butter!). Chop the basil leaves finely and mix add them to the bowl with the yokes. Add the whipped cream and egg whites carefully. Place in a container (or ice-cream machine) in the freezer for at least 6 hours. I found that the ice-cream tasted even better after 24 hours. Then the basil had really infused itself. Don't be afraid to really add lots and lots of basil. It's not the most common ice-cream flavor but the basil is so fresh and sweet. Serve with extra basil leaves (and do eat them. They're not just garnish.).

(source: recipe leaflet from konsum store)

I used basil that my mom grows on her balcony. So fresh and local!