Sweet Basil Ice Cream with Strawberry Jam and Corn Chips

1. 1

   Measure the ingredients and heat the oven to 155°C. Mix the wheat flour, corn flour, 2 g salt, 1 g crushed red pepper, honey, and olive oil. Add about 100 ml warm water gradually and knead into a thick, sticky dough; adjust with a little water if needed.

   15 min

2. 2

   Roll the dough between two sheets of parchment into one large, approximately 35 × 40 cm sheet about 2 mm thick, then remove the top sheet.

   10 min

3. 3

   Bake the single sheet for 20 - 25 minutes, until golden and crisp. Let the chips cool completely while preparing the jam, then break into chips, and keep airtight at room temperature until serving.

   25 min

   155°C

4. 4

   For the jam, combine the strawberries, 30 ml water, 70 g sugar, and 1 g crushed red pepper. Simmer over low heat until the berries soften and the syrup thickens slightly.

   15 min

5. 5

   Allow about 15 minutes to cool and blend the jam: once cooled, add 15 g fresh sweet basil and the juice of half a lemon, then blend smooth. Refrigerate it covered until serving.

   15 min

6. 6

   For the ice cream, heat 150 ml cream, the milk, vanilla extract, 1 g salt, and 100 g fresh sweet basil until steaming. Separately whisk the egg yolks with 25 g sugar. Slowly whisk the hot dairy into the yolks, return it to low heat, and stir until it reaches 82 - 84°C and coats a spoon; do not boil.

   10 min

   84°C

7. 7

   Strain out and discard the infused basil. Set the custard over an ice bath for about 30 minutes, then refrigerate for at least 2 hours until fully cold.

   150 min

8. 8

   Whip the remaining 150 ml cold cream to soft peaks, then gently fold it into the fully chilled custard.

   10 min

9. 9

   Transfer to a covered shallow freezer container and freeze for at least 8 hours, until firm. Serve with the strawberry - basil jam and corn chips.

   480 min

1 serving ≈ 167 g

Nutrition values are estimates. - means data is unavailable.