Project C Project C
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Basil ice cream with Ruby chocolate, 
rhubarb and orange 

For 4 servings | Preparation: 35 minutes - Cooking time: 20 minutes 


Additional kitchen equipment


For the ice cream 
1 vanilla pod 
50g fresh basil 
0,75 l milk 
200g caster sugar 
6 egg yolks 
300g Ruby chocolate 

4 sticks of rhubarb 
4 oranges 
2dl Campari 
100g demerara sugar 
4 gelatine leaves 

2 tablespoons puffed rice 
1 tablespoon icing sugar 
4 small basil leaves 

a few Ruby chocolate curls: 
please turn to recipe 11 

Additional kitchen equipment

food processor with a whisk strainer 
ice cream maker 
fine grater 


Half the vanilla pod lengthways and scrape the seeds out of one half using the back of a knife. You can use the second half in another recipe. Add milk, basil, vanilla seeds and the emptied vanilla pod half in a saucepan and bring to the boil at a low heat. 

Whisk the sugar and the egg yolks in a food processor at high speed until you get a smooth pale paste (= ruban). Put the Ruby chocolate in with the milk to melt and strain the Ruby milk onto the egg paste, stirring continuously. 


Return the mixture to the saucepan and leave to thicken on a low heat while you keep stirring. Once thickened enough, leave to cool and pour it into the ice cream maker. 


Peel the rhubarb and cut the sticks into thin, long, even-sized pieces. Grate the peel of 2 oranges over the rhubarb pieces. Juice the 4 oranges, combine the orange juice with the Campari and stir in the demerara sugar. Pour this mixture over the rhubarb and orange peel and set aside to marinate for 8 hours. 


Soak the gelatine leaves in some cold water. Heat the marinade with the rhubarb pieces but make sure it does not come to the boil. When the rhubarb has softened (but still not falling apart), remove it from the liquid, squeeze out the gelatine and dissolve it in the warm marinade while stirring. Transfer the marinade into a bowl and put the bowl in some ice to gelatinise. This means turning the bowl regularly until the marinade starts to thicken and becomes gelatinous. Let the rhubarb pieces go cold completely. 


Serve the ice cream with a few pieces of cold marinated rhubarb and spoon on some of the jelly. Garnish with half a spoonful of the puffed rice and sprinkle with icing sugar. Finish by putting a basil leaf and a chocolate curl on every plate.