Food & Home Entertaining – September 2019

BASIL,LEMONAND

PISTACHIOICECREAM

Makes1LEASY 20 mins+

5 hrs,tochillandfreeze

WHATYOUNEED

3 eggyolks

200gwhitesugar

500ml(2cups)

full-creammilk

375ml(1½cups)

freshcream

1 tspvanillaextract

pinchsalt

squeezefreshlemonjuice

2 handfulsfresh

basilleaves

zestof 1 lemon

30graw,shelled

pistachionuts

HOWTODOIT

1 Combinetheeggyolks

andwhitesugarinamedium

saucepan.Whiskinthemilk

andfreshcream,andbring

toaboilovermediumheat.

Removefromheatandadd

thevanillaextract,saltand

lemonjuice.Mixuntilwell

combined,thensetaside

toinfuse,about 5 minutes.

Strainthemixturethrough

afine-meshsieve.Setaside.

2 Bringamediumpotof

saltedwatertoaboilover

highheat.Addthebasil

leavesandblanchuntil

brightgreen.Removefrom

heatanddrainimmediately.

RECIPE

AND

STYLING

BY

NOMVUSELELO

MNCUBE

PHOTOGRAPH

BY

DYLAN

SWART

basil

ice

cream

Squeezetheexcesswater

fromthebasil,thenplace

inafoodprocessor.Add

theegg-yolkmixtureand

blitzuntilsmooth.Strainthe

mixturethroughafine-mesh

sieveanddiscardanylarger

piecesofbasilleavescaught

inthesieve.

3 Placethestrainedmixture

inthefridgetochill,about

1 hour,beforechurninginan

ice-creammaker,according

tothemanufacturer’s

instructions.Transfertoa

freezer-proofcontainerand

freezetofirmup,about 4

hours.Ifyoudonothavean

ice-creammaker,place

themixtureinafreezer-

proofbowlandfreeze,

2 – 3 hours.Justbefore

frozen(themixturewillbe

thick,butalmostliquid),

beatwithahand-held

electricmixeruntilsmooth

andfluffy.Stirinthelemon

zestandpistachionuts.

Returntothefreezeruntil

completelyfrozen.

LEMON AND BASIL

ICE CREAM

60 SEPTEMBER 2019

TREND OF THE MONTH