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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.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 2 hours
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g basil leaves
  • 200 g sugar or 100g fructose
  • 125 g Mascarpone
  • 500 g Greek yogurt

Method
 

  1. Blend the sugar and the basil leaves in a small food processor until coarse.
  2. In a large bowl, using an electric whisk, cream the mascarpone with the yoghurt, then add the basil-sugar. Whisk until combined.
  3. Either: Pour it into an ice cream machine and follow the instructions of the manufacturer, then freeze.
  4. 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.
  5. 10 minutes before serving, transfer the container to the refrigerator - it will be easier to spoon the ice-cream out.