Basil ice cream
This rather interesting basil ice cream is made with mascarpone and Greek yoghurt. It’s very refreshing and creamy – a perfect dessert on its own served with fresh fruits or serve it with forest fruits crumble or other strudel.
Ingredients
Method
- Blend the sugar and the basil leaves in a small food processor until coarse.
- In a large bowl, using an electric whisk, cream the mascarpone with the yoghurt, then add the basil-sugar. Whisk until combined.
- Either: Pour it into an ice cream machine and follow the instructions of the manufacturer, then freeze.
- Or: If you don’t have an ice cream maker, transfer the mixture into a large, shallow plastic container. Cover and freeze for 2 hours, then beat the cream with a hand- held blender (in the container) until smooth. Return to the freezer. Repeat this process 2-3 times to ensure that the ice crystals properly break down and the ice cream becomes smooth.
- 10 minutes before serving, transfer the container to the refrigerator – it will be easier to spoon the ice-cream out.