Perfectly perfumed, creamy and cooling, this lip-smacking basil ice cream recipe from Heinz Beck is the definitive treat to carry you through to autumn. Easy to make and heavenly to eat, serve it at your seasonal al fresco gatherings or eat straight from the tub with a spoon.
INGREDIENTS (makes 50 scoops)
1.5l whole milk
500g double cream
480g egg yolks
300g caster sugar
280g basil
Small punnet of summer blackberries to decorate
METHOD
1) Carefully boil the milk and double cream in a saucepan over a hob.
2) Whisk the egg yolks and sugar together in a large bowl, adding a little bit of the hot milk to the mixture so it doesn’t seize.
3) Add the blended eggs and sugar mixture to your hot milk then cook to 80 degrees.
4) Cool the mixture then blend the cream with the basil until there are no bits left and it turns a nice pale green colour.
5) Churn in an ice cream maker, or without one, transfer for a 2.75l tub or container and freeze for 3 hours, stirring every 15 minutes until it’s fully set.
6) Scoop and serve with fresh blackberries.
Taste this dish at Heinz Beck’s splendid new restaurant, Beck at Brown’s. To reserve a table, call +44 207 518 4004 or email beckatbrowns@roccofortehotels.com
To visit Scotland without sampling its whisky is to miss out on a defining feature of its heritage. From historic distilleries to the contemporary innovators bringing fresh perspectives to the craft, for guests of The Balmoral, the city’s whisky scene is waiting to be explored. Here’s where to start…
Michelin-starred chef proprietor of The Kitchin brings his ‘From Nature to Plate’ concept and a taste of Scotland to The Donovan Bar in Mayfair, London.
Those of Scottish heritage, or who hold an appreciation for its history, will no doubt have 25 January marked out to celebrate the birthday of famed Scotch poet Robert Burns. Read on to learn why Scotland’s Bard is so well-loved.
