Tiramisu Ice Cream Popsicles

IMG_9877

Coffee desserts are the best, often because I use them as an excuse to have them for breakfast. I mean, gotta have my coffee in the morning! One way or another! This time, I made a coffee ice cream and mascarpone/vanilla cream. And froze them in popsicle molds. Drizzle them with dark chocolate and sprinkled them with crushed ladyfingers. A great way to cool down this summer.

IMG_9730

This recipe makes 10 popsicles.

Ingredients:

For the ice cream:

1 cup of cream

1 ½ cups of milk

2 egg yolks

½ cup of sugar

2 shots of espresso

For the mascarpone cream:

100gr of mascarpone, at room temperature

1 vanilla bean, or 1 teaspoon of vanilla essence

½ cup of whipping cream

2 tablespoons of sugar

Extras:

100grs of dark chocolate, melted

5 lady fingers, crushed

 

Start by making the ice cream base. Place the egg yolks and sugar in a medium bowl and whisk to combine.

Place the milk, cream and espresso in a medium saucepan over medium heat. Once it comes to a simmer, take it off the heat. Slowly pour it into the yolk mixture while whisking. Then transfer it back to the saucepan over medium heat. Stir for about 5 minutes until it thickens and coats the back of a spoon. You know it’s ready when you draw a line with your finger on the back of a spoon and it stays. Allow it to cool down to room temperature and then place it in the fridge till it is cold.

Freeze it in an ice cream machine according to the manufacturer’s instructions. I churned it for a shorter time than I would normally do since it is easier to fill the popsicle molds if the ice cream is a bit softer.

While the ice cream is churning, start to make the mascarpone cream. Whisk the mascarpone with the sugar and vanilla until everything is well combined. Then add the cream and whisk until you get soft peaks. Keep it in the fridge covered until ready to use.

Once the ice cream is ready, carefully fill the popsicle molds, leaving about 1/4 of space left for the mascarpone cream. Then top the molds with the mascarpone cream. Insert the sticks and freeze overnight.

The next day, remove the popsicles from the mold using a bit of warm water. Drizzle with some melted dark chocolate and then quickly sprinkle some of the crushed lady fingers. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Print Friendly, PDF & Email

Mini Brownie Cookie Sandwiches Stuffed with Salted Caramel Ice Cream

fixed

It’s taken me ages to post this recipe. If you follow me on Snapchat, you’ve probably already seen it last month. I love the combination of the salted caramel in the ice cream with the brownie cookies. They make great little treats which would be very welcome in this heat.

While I was testing this ice cream recipe, on the first batch I didn’t add enough salt but that (not salty) ice cream was great to make affogato. So if you feel like making normal caramel ice cream, just skip on the salt and enjoy it with some espresso.

This recipe makes about 20 mini ice cream sandwiches.

Ingredients:

For the salted caramel ice cream:

For the salted caramel:

1 cup of sugar (212grs)

2 teaspoons of sea salt like Maldon

2 tablespoons of butter

1 cup of cream (250ml)

For the ice cream base:

2 ½ cups of whole milk (470ml)

1 cup of cream (250ml)

1 teaspoon of vanilla essence

¼ cup of sugar

4 egg yolks

For the cookies:

100grs of dark chocolate, chopped

113grs of butter

1 ½ cups of all-purpose flour

2 eggs

1 egg yolk

¾ of a cup of brown sugar, packed

½ cup of sugar

1 teaspoon of vanilla essence

2 teaspoons of cornstarch

1 teaspoon of baking soda

Pinch of salt

¼ cup of cocoa powder

 

Start by making the salted caramel. Melt the sugar in a medium saucepan over medium heat until it becomes amber in color. Swirl the pan around to avoid the edges from burning. This will take about 9 minutes. Off the heat add the butter, salt and cream. Over medium-low heat, stir until the caramel dissolves again and there are no lumps. This will take about 10 minutes. Then carefully pour the caramel into a large bowl. Be slow so if there are any chunks of caramel, they will stay at the button of the pan and then discard them. Allow it to cool down while you make the ice cream base.

To make the ice cream base, place the egg yolks in a bowl and whisk them with the sugar.

Place the milk, cream and vanilla essence in a saucepan over medium heat. Once it comes to a simmer, slowly pour it into the yolk mixture while whisking. Then transfer it back to the saucepan over medium heat and stir for about 5 minutes until it thickens and coats the back of a spoon. You know it’s ready when you draw a line with your finger on the back of a spoon and it stays.

Place a fine sieve over the bowl with the caramel. Carefully pour the ice cream base over the caramel. Remove the sieve. Whisk so that the caramel is well combined with the ice cream base. Allow it to come to room temperature and the place it in the fridge until it is completely cold. Once it is cold, freeze it in an ice cream machine according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for at least 4 hours or better overnight.

To make the cookies, place the butter and chopped dark chocolate in a small bowl. Melt it in the microwave for 30 second intervals, stirring in between until the chocolate has melted completely. Then allow it to cool down.

Mix the flour, baking soda, cornstarch, salt and cocoa powder in another bowl.

In a separate bowl, whisk the eggs, egg yolk, sugars and vanilla. Then slowly whisk in the cooled melted chocolate.

Then add the flour mixture to the chocolate mixture in batches. Mix until everything is combined.

Then allow the dough to chill in the fridge for 2 hours.

Once the cookie dough has chilled, preheat your oven to 180C/350F and line a baking sheet with parchment paper. Take the cookie dough out of the fridge and grab about 1 tablespoon of cookie dough and roll it into a ball using your hands. Place it on the prepared baking sheet. Repeat for the rest, leaving some space in between each ball. Bake the cookies for 9 minutes. While a batch is baking, keep the remaining cookie dough in the fridge.

Let the cookies rest in the baking sheet for 10 minutes before transferring them to a cooling rack.

Once your cookies are cooled, start making the ice cream sandwiches. To store them, just wrapped them separately in plastic wrap and freeze them. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

 

 

Print Friendly, PDF & Email

Chocolate, Espresso & Raspberry Cake

Cravings in Amsterdam cake

Port is one of those things that I always have in my pantry. I love to cook with it because I love the wonderful richness it adds to a dish. But this time I did something different. I’ve partnered with Offley to create a recipe that you can pair with their Ruby port. ‘

Their Ruby is a young port with red fruit tones. I paired it with a rich chocolate dessert to balance out the sweetness of the port. This cake has a layer of fresh raspberries at the bottom, followed by a rich espresso brownie layer and it is finished with a dark chocolate ganache with a hint of espresso.

I invited Eliane from Instagram blogger to come taste my dessert. We had a lovely afternoon enjoying this dessert with the port.

Cravings in Amsterdam cake 2

For all the Dutchies, Offley is organizing a cooking workshop where you can make dishes to pair with their port. And you can win tickets to attend the event with a +1. The workshop takes place on Saturday 24th September at the Smulweb Kookcollege in Amersfoort. If you get a bottle of their port, you will get a code with it to participate. But I have a code especially for you guys! You can participate by filling in this code: OVABLG01C in the Offley website.

This dessert is best eaten cold, so keep it in the fridge.

This recipe is for a 21cm round cake mold with a detachable bottom.

Ingredients:

For the brownie:

140grs of fresh raspberries, broken into pieces

120gr of dark chocolate, chopped (I used 63% cacao, but you can use a higher percentage. Especially if you want to pair it with port)

57grs of butter

125grs sugar (1/2 a cup)

2 eggs

2 egg yolks

½ a teaspoon of vanilla essence

50grs of self-rising flour (1/3 cup)

2 tablespoons of cocoa powder

Pinch of salt

1 shot of espresso, cooled

For the ganache top:

200grs of dark chocolate, chopped

250ml of whipping cream

1 full teaspoon of instant espresso powder

20grs of butter

1 tablespoon of sugar

Extra:

A handful of red currants for decoration

 

Start by preheating your oven to 180C/350F. Line the bottom and sides of your cake mold with parchment paper.

First make the brownie layer. Place the chopped chocolate with the butter in a microwave-safe bowl. Microwave it in 30 seconds intervals, stirring in between until it has completely melted. Set it aside to cool down a bit. If it is too hot, it will curdle the eggs.

In a large bowl, mix the eggs with the egg yolks, sugar and vanilla. Then slowly whisk in the melted chocolate. Then add the shot of espresso, flour, cocoa powder and salt. Mix until everything is well combined.

Spread the broken raspberries over the bottom of your prepared baking mold. Carefully pour over the brownie batter. Tap it gently a few times to get rid of any air bubbles.

Bake it for 20 minutes.

When the brownie has cooled down to room temperature, start to make the ganache.

Place the cream, sugar and espresso powder in a saucepan over medium heat. Whisk it until the sugar and espresso have completely dissolved into the cream, and the cream has come to a simmer. Then add the chopped chocolate and butter. Lower the heat to low and stir until everything has melted.

Then pass it through a fine mesh sieve to make sure that there are no lumps.

Carefully pour the ganache over the brownie. Let it set in the fridge overnight.

The next day, carefully remove the cake from the mold and carefully remove the parchment paper. To make a clean cut, use a sharp knife and rinse it under hot water before slicing the cake. Serve it with some fresh red currants.

Enjoy it with a glass of Offley Ruby port!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Print Friendly, PDF & Email

Mint Fudge Ice Cream (All natural color)

IMG_7262

Mint chocolate chip ice cream is one of my favorite flavors, unfortunately for some reason it is not very popular here. So now that I finally have an ice cream machine, this was one flavor I was very eager to make at home. Instead of chocolate chips, I mixed it with fudge ice cream. It is such a delicious combination. And the best part, it has no artificial coloring. By placing the sugar and fresh mint leaves in the food processor, you get this wonderful natural green color.

This recipe makes about 2 liters of ice cream.

Ingredients:

For the mint ice cream:

1 ½ cups of whole milk

2 cups of cream

1 1/2 cup of sugar

5 egg yolks

1 bunch of mint, leaves only (about 1 cup of packed mint leaves)

For the fudge ice cream:

3 cups of whole milk

2 cans of condensed milk (total of 800grs)

1 cup of sifted cocoa powder

1 tablespoon of vanilla essence

 

Start by making the fudge ice cream. Place the milk, vanilla and cocoa powder in a saucepan over medium heat. Whisk until the cocoa powder has dissolved into the milk. Then add the condensed milk and stir with a wooden spoon for about 15 minutes. You know it’s done when you draw a line with your finger on the back of the spoon and it stays. Allow it to cool down to room temperature.

In the meanwhile, start making the mint ice cream base. Place the mint and the sugar in the food processor. Pulse until the mint has been incorporated into the sugar and you have a nice even green colored sugar. Place the mint sugar in a large bowl and add the egg yolks. Whisk until it is well combined.

Place the milk and the cream in a saucepan over medium heat. Once it comes to a simmer, slowly pour it into the bowl with the mint and egg yolks while whisking fast. It is important to add it slowly so that the egg yolks don’t curdle. Then transfer it back to the saucepan and stir for about 8 minutes until it thickens. You know it’s done when you draw a line with your finger on the back of the spoon and it stays.

Then pass it through a fine mesh sieve. Allow it to cool down to room temperature.

Once both ice cream bases are at room temperature, place them in the fridge overnight for the flavors to develop or at least till both mixtures are complete cold.

Freeze the fudge mixture in the ice cream maker according to the manufactures instructions. This ice cream will be a lot softer than normal ice cream, so transfer it to an airtight container as fast as possible. Place it in the freezer.

Freeze the mint ice cream base in the ice cream maker according to the manufactures instructions. Once it is done, remove the fudge ice cream from the freezer. Get a large airtight container ready, add about ¼ of the fudge ice cream and then ¼ of the mint ice cream. Continue doing this until you have no more ice cream left, this will create a marble effect. Freeze overnight.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Print Friendly, PDF & Email

Salted Chocolate Ganache Tart with Coconut Macaroon Crust

IMG_6839

I made this tart a couple of weeks ago for a friend of mine that came over. It is very easy to assemble. It has a chewy coconut macaroon crust, a rich chocolate ganache filling and a sprinkle of sea salt adds the final touch. For the crust, I used coconut condensed milk for extra coconut flavor. If you can’t find it, just use regular condensed milk.

FullSizeRender

This recipe is for a 35x11cm tart mold, preferably with a detachable bottom.

Ingredients:

For the coconut macaroon crust:

1 egg white

2 cups of unsweetened shredded coconut

½ cup of coconut condensed milk (you can also use regular condensed milk)

Pinch of salt

For the filling:

320ml of whipping cream

225grs of dark chocolate, chopped

30grs of salted butter

1 teaspoon of vanilla essence

Extras:

Sea salt for sprinkling over the tart

 

Preheat your oven to 180C/350F and grease your mold with a bit of vegetable oil.

Start by making the crust. Place egg white, condensed milk, shredded coconut and salt in a large bowl. Mix well. Then press it into the bottom of your prepared baking mold. Try to make the crust as even as possible. I used the back of a spoon to press it into the mold.

Bake it for about 13 minutes until the edges are golden brown. Be careful that the edges don’t burn. Allow it to cool down completely.

Once the crust is cold, start to make the ganache filing. Place the cream and vanilla essence in a medium saucepan over medium heat. Once the cream starts to simmer, turn off the heat. Add the chopped chocolate and butter to the cream. Stir until everything has melted. Then pass it through a sieve to make sure there are no lumps.

Carefully pour the ganache over the crust. Place it in the fridge to set for at least four hours or better overnight.

Sprinkle some sea salt before serving. Enjoy!

Keep it stored in the fridge.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Print Friendly, PDF & Email

Lucuma & Vanilla Bean Ice Cream

IMG_6823

Lucuma is one of those things that bring me back to my childhood and Lima. It reminds me of going out for milkshakes and ice cream when I was little. It is a Peruvian fruit which is high in vitamins and it is a natural sweetener. Considered a super fruit, you can now find it at most health stores. It is easy to add to any smoothies for an extra nutrient kick. The taste is hard to describe for me, but some people say it tastes of a mixture between sweet potato and maple syrup. I love going to the market in Lima and picking some ripe lucuma to make milkshakes at my mom’s place. The smell of it is just divine!

FullSizeRender

This recipe makes about 2 litters of ice cream.

Ingredients:

2 1/2 cups of milk

2 ½ cups of cream

¼ cup of honey

1 cup of sugar

2 vanilla bean or 2 tablespoons of vanilla essence

1/3 cup of lucuma powder

5 egg yolks

 

In a large bowl, whisk 1 cup of the milk with the lucuma powder. Set it aside.

Whisk the honey and sugar with the egg yolks in a large bowl.

Pour the remaining milk, cream and vanilla (seeds scraped and pod) in a saucepan over medium heat. Once it starts simmering, very slowly start pouring it into the egg yolk mixture while whisking. It is important to pour it slowly and to whisk it fast so that the yolks don’t curdle.

Then transfer the mixture back into the saucepan. Over medium-low heat and using a wooden spoon, stir for about 6 -10 minutes. You know it’s done, when you draw a line with your finger on the back of the spoon and it stays.

Then put a fine mesh sieve over the bowl with the lucuma and milk. Pour the vanilla mixture into the lucuma bowl.

Allow it to cool down to room temperature. Once it is at room temperature, place it in the fridge until it is cold. Preferably leave it in the fridge overnight to give it time for the flavors to develop.

Freeze in an ice cream maker according to the manufacturer’s instructions. Store it in an airtight container for at least 2 hours before serving. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly, PDF & Email

Orange, Vanilla & Lavender Cheesecake

IMG_5715

This recipe is for a 19cm round cake mold with a detachable bottom.

Ingredients:

For the lavender cookie crust:

180grs of Bastogne cookies, you can also use graham crackers

3 tablespoons of butter

1 teaspoon of vanilla extract

1 tablespoon of dried lavender

For the cheesecake:

400grs of cream cheese, at room temperature

100gr of sour cream

2 eggs

¾ cups of sugar

Pinch of salt

1 vanilla bean or 1 tablespoon of vanilla essence

2 tablespoons of orange zest

1 tablespoon of cacao powder, sifted

 

Preheat your oven to 160C/325F. Line the bottom and sides of your cake mold with parchment paper.

Start by making the crust. Melt the butter in a pan over medium heat with the dried lavender.

Place the cookies and vanilla essence in the food processor, and pulse until you get crumbs. Then slowly add the lavender butter. Once everything is mixed through, put the crumbs into the bottom of your cake mold. Press with your fingers or the back of a spoon so that there is a nice even layer on the bottom of the mold.  Set it aside.

Using an electric mixer, whisk the sugar with the orange zest to release the oils. Then add the cream cheese, vanilla and sour cream. Whisk until everything is well combined.

Then add the eggs and salt. Whisk until everything is mixed through. Reserve about 1/3 of a cup of the cheesecake batter to make the swirls later.

Pour the rest of the cheesecake batter into your prepared cake mold.

Whisk one tablespoon of cacao powder into the reserved cheesecake mixture. Using a spoon, drizzle the chocolate batter over the cheesecake. Using a toothpick or the tip of a knife, start making swirls.

Bake the cheesecake for 30 minutes. The center should still wiggle a bit.

Allow it to come to room temperature. Then place it in the fridge for at least 4 hours, better if it is overnight.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Print Friendly, PDF & Email

Coconut Mojito Ice Cream

IMG_5654

It feels like summer today and I couldn’t be happier, especially since it’s supposed to last till at least Monday. That also means ice cream weather is upon us. I love the combination of coconut, lime and mint. The alcohol is optional but I used coconut rum to add more coconut flavor. Yum!

This recipe makes about 1.5 litters of ice cream

Ingredients:

For the lime and mint simple syrup:

½ cup of sugar

1/3 cup of mint leaves, packed

Juice + zest of 3 limes

1 cup of water

For the ice cream base:

400ml of coconut milk

250ml of whipping cream

½ cup of sugar

4 egg yolks

1 cup of shredded and desiccated coconut (optional)

½ cup of coconut rum (optional)

 

Start by making the lime and mint simple syrup. Place the lime zest, lime juice, mint leaves, sugar and water in a saucepan over medium heat. Let it simmer for about 5 minutes, stir from time to time so the sugar dissolves. Then transfer it to a bowl and let it cool down.

For the ice cream base, place the egg yolks and sugar in a large bowl. Whisk to combine.

Place the coconut milk and whipping cream in a saucepan over medium heat. Whisk it to dissolve any solids from the coconut milk. Once it is simmering, very slowly start pouring it into the egg yolk and sugar mixture while whisking. It is important to pour it slowly and to whisk it fast so that the yolks don’t curdle.

Then transfer the mixture into the saucepan again. Over medium low heat and using a wooden spoon, stir for about 5 to 6 minutes. You know it’s done, when you draw a line with your finger on the back of the spoon and it stays. Transfer it to a bowl and allow it to cool down. If you want to be sure there are no curds, just use a fine mesh sieve and strain the mixture.

Once the ice cream base has come to room temperature, place it in the fridge to cool down completely.

Once the ice cream base is cold, strain the simple syrup and whisk it into the ice cream base. Add the rum. Whisk to combine.

Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is nearly finished freezing, add the desiccated coconut into the machine and allow it to mix thoroughly.

Store in an airtight container for at least 2 hours before serving.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Print Friendly, PDF & Email

Elderflower & Grapefruit Gin Tonic Sorbet

IMG_2931

I know it’s not sorbet weather yet but since I was testing the New Magimix Gelato expert, I thought of making my drink of choice at the moment into a sorbet. It is fresh and not overly sweet. The sweetness of the elderflower cordial balances the tartness of the grapefruit. This is great if you have a dinner party and don’t feel like baking a dessert.

This recipe makes about 1 litter of sorbet.

Ingredients:

100ml of water

150grs of granulated sugar

100ml of gin

500ml of tonic water

1 shot of elderflower cordial

Juice and zest of 1 large grapefruit (I used ruby red)

Decoration:

Edible flowers

Grapefruit slices

 

Place the water, sugar and grapefruit zest in a medium saucepan over medium heat. Cook while stirring until the sugar dissolves. Then transfer it to a bowl and allow it to cool to room temperature. Then place it in the fridge until it is cold.

Once the syrup is cold, pass it through a sieve and discard of the zest. Then add the elderflower cordial, tonic water, gin and the grapefruit juice. Mix well. Pour it into your ice cream machine and let it churn according to its instructions. I used the manual mode on the Magimix Gelato Expert, you can see my review by clicking here. It took about 40 minutes of churning and it was firm enough to be scooped right away.

IMG_2930

You can serve it with edible flowers and grapefruit slices. If you are not going to eat it right away, just store it in an air tight container in the freezer.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Print Friendly, PDF & Email

Strawberry, Basil & White Chocolate Ice cream + Magimix Gelato Expert Review

IMG_2928

Ever since I started my blog, I missed having an ice cream machine. Before moving here, I used to have one where you have to freeze the bowl overnight. But the thing about living in Amsterdam is that space is limited, and that also means fridge wise. We’ve been living in a rental apartment which has a small freezer, so no space to freeze the bowl of those kinds of ice cream machines.

I’ve heard very good things about Magimix in the past. If you have never heard of them before, it is a brand known for their food processors. The Gelato Expert is the first Magimix product I have ever tested and I was not disappointed.

IMG_2932

It is the upgraded version of the Turbine à Glace. It’s a self-freezing ice cream machine. You only need to turn it on 5 minutes before you are going to use it to pre-chill the bowl. It comes with two 2 liter bowls, one is fixed to the machine and the other one is removable. You just need to pour in a measure of brine or alcohol (I used gin) on the fixed bowl. Then place the removable bowl on top and switch the freezer on. After 5 minutes of pre-chilling, you are ready to pour in the ice cream mixture. Its’s easy and quick. Just keep in mind to add only about 1 liter of ice cream mixture to the bowl at a time, as ice cream increases in volume while it is churning. For sorbets, you can add about 1 ½ liters of mixture at a time.

The Gelato Expert has 3 automatic cycles: Gelato, ice cream and granita. You can change the cycles at any time. It also comes with a manual mode where you can adjust the churning time to the consistency that you wish. This ice cream only took about 20 minutes. If you have a mixture with alcohol, it will take longer as alcohol delays the freezing time. I also made an Elderflower & Grapefruit Gin Tonic Sorbet which took about 40 minutes. You can see the recipe by clicking here.

IMG_2929

IMG_2930

Overall, it is a great machine. It makes a smooth ice cream and sorbet without any large ice crystals. It is easy to clean and not very noisy. The removable parts are dishwasher safe, even though I don’t mind washing these kinds of things by hand. The Magimix Gelato Expert will be available soon in The Netherlands. You will be able to find it in big cooking stores and online by Fonq.nl and Coolblue.

This recipe makes about 1 ½ liters of ice cream.

Ingredients:

For the base:

1 ½ cups of whole milk

1 cup of heavy cream

1 cup of sugar

4 egg yolks

150grs of white chocolate, finely chopped

For the strawberry & basil part:

225gr of strawberries, hulled (you can use fresh or frozen, just remember to thaw them)

Juice of ½ a lemon

1 cup of basil leaves

 

In a large bowl, whisk the egg yolks with the sugar.

You’ll need to make a double boiler. Add boiling water to a medium saucepan and place a steel bowl over it over medium-low heat. Pour the milk into the bowl and let it come to a simmer. Once the milk has come to a simmer, slowly pour it into the egg yolk mixture while whisking it.

Then pour the mixture into the bowl of the double boiler and stir with a wooden spoon until it thickens. You know it is done when it coats the back of the spoon and the line that you draw with your finger stays. Turn off the heat.

Remove the bowl from the double boiler and add the chopped white chocolate. Whisk it until all of the chocolate has melted. Then add the heavy cream and whisk well. Let it come to room temperature and then place it in the fridge to chill.

In the meanwhile, chop the hulled strawberries and add the lemon juice. Place it in the fridge until ready to use.

Once the ice cream mixture is cold, remove it from the fridge. Blend the basil with the marinated strawberries until smooth. Then pass it through a fine mesh sieve. Add the strawberry mixture to the ice cream mixture and mix well.

Pour the ice cream mixture into your ice cream machine. I used the ice cream cycle of the Magimix Gelato Expert and it took about 20 minutes until it reached the consistency of ice cream. Then transfer the ice cream to a shallow container and cover it with plastic wrap (touching the ice cream). Place it in the freezer for at least 2 hours to firm up.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

 

 

Print Friendly, PDF & Email