Posts Tagged 'krups ice cream maker'

Basil and Vanilla Ice Cream

My basil has taken over the herb garden and there’s only so much pesto I can make.  Figured I’d give basil ice cream a try – I’ve seen it appear regularly in Provencal cookbooks.

Mixed results, it was creamy and fresh and good dinner party fare if you want to impress gourmands. The problem for me is that the smell and taste of basil is so strongly associated with pasta and savoury foods that it was hard to make the brain switch into dessert mode.

Bottom line, worth doing if you want to be a bit creative and expand your palate. Overall though, nothing beats chocolate.


250ml full cream milk; 100 grams sugar; 2 medium eggs; 400ml cream, half cup of basil leaves, vanilla pod.


Heat the milk in a small saucepan while beating the eggs and sugar in a jug separately.

Slowly pour the hot milk onto the mixed eggs and sugar while stirring

Pour all the mixture into the saucepan and heat it without boiling but stirring all the while until it starts to thicken like smooth custard.

Remove from stove and add basil and vanilla pod. When cooled to room temperature pour custard through a sieve to get rid of all basil leaves. The custard will be infused with the basil flavour.

Add the cream and stir. Put the mixture into the fridge for 12 hours.

Use your ice cream maker to make the ice cream. I used my Krups which gives excellent results.

Ice Cream Maker

Stawberry ice cream - blissful taste of frozen stawberries and cream.

My mom got me an ice cream maker for Christmas. I’m always a bit leery of gadget-y appliances, they tend to sit unused in cupboards, but this one is a gem.

It’s a basic Krups model and uses pretty simple technology. You have to freeze the metal-lined mixing bowl for 24 hours before using it, I just keep mine constantly in the freezer so I don’t have to plan ahead. You make your ice-cream mix 12 hours ahead of time and refrigerate it. Pour the mixture into the icy bowl and start the machine – basically a stirring paddle that churns the mixture around the frozen bowl. I put it on as we sit down to eat and you have divine, home-made ice cream in 20 to 30 minutes.

It comes with a great recipe book, the methods are really simple, and the results are fantastic. I’ve made chocolate and fresh strawberry ice cream so far – both superb.

I’m going to buy yoghurts too and freeze those for a quick healthy-ish pudding. The possibilities are really endless, I’m sure I’m going to go crazy with experimenting for a while before settling down to a few favourites.

Cool gadget - Krups ice cream maker.

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