Basil-orange -ice-cream, home made

The best ice cream I ever have tasted, I can assure you that.

Family day, restful day for others but not for me, because I suddently was keen on baking and test new recipes.

Smoked salmon, lasagne, rhubarb-apple pie and the ice-cream... Yummy!

Susanna

Ps. The ready ice cream in the extra
Ps. The recipe goes like this.

Orange-basil ice cream (approx. 3/4 litres)

5-6 dl of cream
3 egg yolks
1 ½ dl of sugar
1 vanilla bar (or 2 tsp vanilla sugar)
1 (organic) orange peel
1–1½ pots of Basil, basilica

Heat the cream, yolk, sugar, split and scratched vanilla bar and orange peel. Let mixture almost boil.
Cool down. Remove the vanilla bar halves.
Add the basil leaves and roll the mixture with blender, make a smooth and beautiful light green mixture.

Pour into ice cream jar and move in to freezer. Stir the ice cream mixture 3-4 times, every 20 minutes. Let it freeze, which takes few hours or more.

Taste carefully, not to swallow you tongue!