Vanilla Ice Cream With Strawberries, Basil And Balsamic

• 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

1. 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.
2. For the strawberry topping, mix the vanilla extract, lemon juice and orange juice. Add the strawberries and set aside 1 hour to marinate.
3. Scoop the ice cream onto serving dishes and add the strawberry topping. Sprinkle with basil and drizzle with the balsamic glaze to serve.

milk, cream, vanilla pod, egg yolks, caster sugar, vanilla, lemon, orange juice, strawberries, basil, balsamic glaze

Taken from recipes-plus.com/api/v2.0/recipes/26599 (may not work)