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Lemon and Basil Ice Cream

We are dedicated to exploring new horizons in the world of gastronomy, and today we are delighted to present a refreshing creation that embodies the essence of summer: Lemon Basil Ice Cream.

Crafted by the talented chef Iván Vázquez, this delightful recipe is a testament to his expertise and creativity. Once again, Iván is collaborating with Sosa Ingredients, bringing his unique style and passion for flavors to our community. His choice of the Profiber Stab 5 stabilizer as the main stabilizer in this recipe highlights the versatility and reliability of our products, ensuring a smooth and creamy texture that enhances the vibrant flavors of lemon and basil.

Light and indulgent

Lemon Basil Ice Cream is more than a dessert; it is an experience that captures the essence of freshness and sophistication. The tangy touch of lemon combined with the aromatic notes of basil creates a harmonious blend that is both invigorating and comforting. This ice cream is perfect for those warm days when you crave something light yet indulgent.

We invite you to explore this delicious recipe and discover the magic of combining fresh ingredients with avant-garde techniques.

Lemon and Basil Ice Cream

Ice cream balanced by Iván Vázquez with our Profiber Stab 5 stabilizer. This ice cream has been designed to be served at -12 °C or -13 °C.

Ingredients

Lemon and Basil Ice Cream
- 425g -
  Whole milk 3.6%
- 175g -
  35% fat cream
- 45g -
  Non-Fat dry milk (1% fat)
- 125g -
  Sucrose
- 55g - Maltodextrin 12DE
- 5g - Profiber Stab 5
- 40g - Dextrose
- 130g -
  Lemon juice
- 15g -
  Fresh blanched basil

Prepared by

Lemon and Basil Ice Cream
1. Select large fresh basil leaves. Bring water to boil and blanch basil for 30 seconds.
2. Immediately cool in ice water for 5 minutes. Drain carefully to remove excess water.
3. Weigh 15 grams of blanched leaf and set aside.
4. Mix the whole milk with the cream in a large jug or bowl.
5. Add all the dry ingredients in any order.
6. Homogenize until a completely integrated mixture is obtained.
7. Separate a small part of the liquid base and crush the blanched basil in it.
8. Add the basil paste to the main mixture. Squeeze the lemon and add to the mixture. Carefully blend again.
9. Let the mixture stand for a minimum of 5 hours in cold to allow complete hydration of the fibers.
10. Blend the mixture with a blender until a fine and homogeneous base is obtained.
11. Buttering.