BasilCreamDessertsOlive Oil

Basil and Olive Oil Ice Cream

First introduced by the Romans, due to their belief in its healing powers, the humble basil leaf has now become a symbol of Liguria. Basil ice cream may sound unusual, but don’t knock it ’til you try it! The refreshing flavour lends itself beautifully to a sweet ice cream base and it’s even more delicious when served with sweet strawberries and drizzled with Filippo Berio Extra Virgin Olive Oil.

Prep Time: 24 hours
Cooking Time: 20 mins
4 people

Used in this recipe

Ingredients

4 egg yolks
160g caster sugar
450ml full fat milk
1 bunch fresh basil, roughly chopped
300ml double cream
100ml Filippo Berio Extra Virgin Olive Oil, plus extra for drizzling
Strawberries and basil to garnish

Method

In a large bowl, beat together the egg yolks and caster sugar until light and fluffy and it leaves a trail (at least 3-5 minutes).
Gently heat the milk in a pan until it just reaches the boil, remove from the heat and then add into the egg and caster mixture while gently whisking.
Once all fully incorporated; return to the pan, add the basil and cook on a very low heat until the consistency of runny custard. Remove from the heat and leave to cool.
Once cooled, stir in the cream. Cover and refrigerate overnight to infuse the ice cream base.
Next day, sieve the basil from the ice cream base and discard. Stir through the 100ml of Filippo Berio Extra Virgin Olive Oil.
Churn in an ice cream machine until the desired consistency is achieved (about 15-30 minutes depending on the machine). Place in the freezer for at least an hour to firm up.
Drizzle with Filippo Berio Extra Virgin Olive Oil and serve with fresh strawberries.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.