Vanilla Basil Ice Cream

Name: Vanilla Basil Ice Cream
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 can(s) (425 ml) Mango; 1 package Bourbon vanilla sugar; 2 Eggs; 2 TABLESPOONS Sugar; 250 g Whipped cream; 3-4 Stem(s) Basil; 1 ripe mango; 1 Carambola, basil and flowers of ka-puziner cress to decorate

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

1 can(s) (425 ml) Mango
1 package Bourbon vanilla sugar
2 Eggs
2 TABLESPOONS Sugar
250 g Whipped cream
3-4 Stem(s) Basil
1 ripe mango
1 Carambola, basil and flowers of ka-puziner cress to decorate

Directions

1
Drain and dice the mango. Add vanilla sugar and puree with a chopping stick. Separate the eggs. Beat egg yolks and sugar until frothy. Then beat egg whites and cream separately until stiff.
2
Wash the basil, dab dry, remove the leaves and chop very finely. First mix fruit puree and egg yolk foam. Then cream and finely chopped basil, and finally fold the stiff beaten egg white into the puree.
3
Freeze for about 4-5 hours. Wash fresh mango. Cut the flesh with the rind in long slices from the stone. Form ice cream into balls with a large scoop. Serve with mango wedges.
4
Serve with thin slices of carambola, fresh basil and flowers of nasturtium.