It might sound like an unlikely flavour combination, but it’s one of the best
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Possibly the best ice cream I’ve ever made. The recipe was inspired by a lemon and basil ice cream I’d been making for years, but this version is even better. Remove the ice cream from the freezer about 10 minutes before you want to serve it so that it can soften.
Requires infusing, cooling and freezing time
Overview
Prep time
20 mins
Cook time
20 mins
Serves
6
Ingredients
- finely grated zest and juice of 1 pink grapefruit
- 50g granulated sugar
- 300ml whole milk
- 35 basil leaves, roughly torn
- 4 large egg yolks
- 75g caster sugar
- 150ml whipping cream
- 1-2 tbsp lemon juice
Method
Step
Put the finely grated zest of 1 pink grapefruit and 50g granulated sugar in a mortar and bash with a pestle for a couple of minutes, to flavour the sugar.
Step
Heat 300ml whole milk with the sugar mixture to boiling point.
Step
Remove from the heat and add 35 roughly torn basil leaves. Set aside to infuse for a couple of hours.
Step
Beat 4 large egg yolks and 75g caster sugar until pale and thick.
Step
Strain the infused milk into a jug, using the back of a spoon to press out the flavour from the basil and grapefruit zest.
Step
Stir this into the egg mixture and put it into a heavy-bottomed pan.
Step
Set the custard over a low heat, stirring all the time, until it thickens slightly. It should coat the back of a spoon, but be very careful, as the custard will scramble if it gets too hot.
Step
Immediately pour the custard into a cool bowl set in a basin of iced water. Leave to get to room temperature, stirring from time to time as it cools.
Step
Whip 150ml whipping cream until it’s holding its shape – don’t take it too far.
Step
Fold this into the custard then stir in the juice of 1 pink grapefruit.
Step
Add 1 tbsp of the lemon juice and taste – the lemon should enhance the grapefruit flavour but not overwhelm it. Add a little more if necessary.
Step
Churn in an ice-cream maker – or transfer to a flat, shallow container and freeze, mixing it up 3 times as it freezes.