Vanilla Ice Cream With Strawberries, Basil And Balsamic - cooking recipe

Ingredients

250 ml semi-skimmed milk
375 ml double cream
1 None vanilla pod, halved lengthways, seeds scraped out
5 None egg yolks
100 g caster sugar
1 tsp vanilla extract
1/2 None lemon, juiced
2 tbsp orange juice
250 g strawberries, quartered
2 sprigs fresh basil, finely chopped
2 tbsp balsamic glaze

Preparation

For the ice cream, add the milk, cream and vanilla pod and seeds to a saucepan and bring to a boil. Remove from the heat and remove the vanilla pod. In a large metal bowl, beat the egg yolks and sugar until creamy. Place in a hot water bath and gradually whisk in the hot vanilla milk. Keep whisking until creamy. Transfer the bowl to a cold water bath and continue whisking 4 mins, until the mixture has cooled a little. Allow to cool completely. Pour into an ice cream maker and freeze at least 4 hours, preferably overnight.
For the strawberry topping, mix the vanilla extract, lemon juice and orange juice. Add the strawberries and set aside 1 hour to marinate.
Scoop the ice cream onto serving dishes and add the strawberry topping. Sprinkle with basil and drizzle with the balsamic glaze to serve.