Vanilla-basil Ice Cream

The waiting is over and these golden beauties have been soaked well in the vanilla nectar and ready to blend with basil-vanilla ice cream  .

Vanilla-Savingon Blanc Poached Peach with Basil-Vanilla ice cream

For poaching

10 firm medium size peaches cut in half and deseeded
400ml white wine (use a fruity one)
¾ cup of sugar (reduce the sugar quantity if you are using sweet white wine)
½ pod of vanilla bean slit into two
6-8 basil leaves
Vanilla-basil Ice Cream

500 ml Vanilla ice cream (use any brand which isn’t too sweet)
3 tablespoon finely chopped basil laves

Cut the ice cream into cubes, add the chopped basil leaves, quickly fold in with a whip and refreeze it to serve with the poached pear.


In a pan add white wine and sugar and over medium heat let the sugar dissolve. Then add the vanilla pod and basil leaves and let it simmer for 5 mins. Add the peaches cut side down and poach it for 4 ins and then flip it with the skin side down and poach it for another 4-5 mins until its tender but not mashed. Take it out and let it cool. Remove the skin and refrigerate it for and hour. Layer it in a plate, drizzle the sauce and serve it with basil-vanilla ice cream

Categories: Travel Cuisine


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