Strawberry Ice Cream with Basil

Prep time: 30 min. Additional info: excluding cooling and freezing time. Makes 10 portions.

1. Clean and wash 250 g of strawberries, puree 200 g of them and cut the rest into small cubes. Pick the basil leaves and chop them finely. Bring the cream to the boil.
2. Beat the egg yolks and sugar into a cream. Slowly pour in the hot cream while whisking constantly. Place the bowl over a hot water bath and whisk for about 7 min until the mixture begins to thicken slightly. Remove the bowl from the water bath and let it cool a little, stirring from time to time.
3. Add the strawberry puree, the cubed strawberries and the basil and fold in with bottom-to-top movements. Pour the mixture into a flat bowl and freeze in the freezer for at least 4 h, stirring frequently with a fork to break up the crystals.
4. Clean and wash the remaining strawberries and cut them into slices. Serve the ice cream in scoops, garnished with the sliced strawberries and decorated with basil.

Tip: If you have an ice cream machine, you can use it for freezing, following the appliance's instructions for use.