Yka Leaves, Shiso Leaves Purple and Cabernet Franc grape juice ice-cream

• 600g Cabernet Franc Avgvstvs Forvm grape juice 
• 223g fresh free-range cream (35% fat)
• 112g milk powder (1% fat) 
• 50g dextrose
• 7g neutro
• 2 trays Yka Leaves
• 6u Shiso Leaves Purple

• Heat the cream and 200g of the grape juice to 40ºC, cool to 10º and add the remaining 400g grape juice, the 2 trays of Yka Leaves, the Shiso Leaves Purple and blend.
• Leave to rest for 24 hours sous-vide, then strain. 
• Whip until smooth.

In this recipe the fresh leaves are cold-crushed, then left to infuse to impregnate the mix with their flavor and aromas. They are strained to avoid any herbal notes.

Magazine: Saber y Sabor - Arte Heladero
Recipes: Jordi Guillem