Basil ice cream

Name: Basil ice cream
Yield: Makes 1.6 litres
Ingredients: 250 g mascarpone cheese; 1 kg full-fat plain yoghurt; 500 g caster sugar; a large bunch of basil (about 100 g)

Preparation info

Makes
1.6 litres

Difficulty
Easy

Appears in

Prue

By Prue Leith

Published 2018

About

This is dead easy to do – no need for churning.

Ingredients

a large bunch of basil (about 100 g)
500 g caster sugar

Gluten-free
ice cream
Vegetarian

Method

Pick the basil leaves from the stems and put them, along with the sugar, in a food processor. Blitz until combined to a smooth, bright green paste and then blend with the mascarpone and yoghurt. Pour into shallow trays and freeze for an hour until half-frozen. Remove from the freezer and whisk up with a fork. Return to the freezer until completely frozen.