Chocolate ice cream with basil

Description

Chocolate ice cream with a daring hint of rosemary will give you coolness and pleasant sensations on a hot summer day.

Cooking

Step 1

Pour cream, milk, vanilla bean seeds and rosemary into a saucepan. Place the saucepan over medium heat, bring to a boil, but do not boil. Set the pan aside and let the milk mixture cool for 10 minutes. After cooling, take out the rosemary and set aside

Step 2

Grate the chocolate on a fine grater and refrigerate

Step 3

Beat the yolks and icing sugar with a mixer until a white consistency, then, continuing to beat, pour in the milk mixture. Mix well.

Step 4

Strain the mixture and pour back into the saucepan over medium heat. Stirring all the time, make sure that the mixture thickens, in no case boil it. Set aside the resulting cream and immediately add grated chocolate to it. Stir everything together until the mixture is shiny and the chocolate is completely melted.

Step 5

Pour the chocolate ice cream into freezer molds and place in the freezer for 3-4 hours. With this preparation, you will get a fairly strong taste of rosemary.