Basic but Impressive · Ice Cream · Plan Ahead · Pudding · Simple Flavours · Unexpectedly from Scratch

Fresh Basil Ice Cream


Perfect light pudding for the summer, tastes even better when the basil comes straight from the garden!



80g basil leaves

500g caster sugar

250g mascarpone cheese

1.3 liters natural yogurt (never use low fat!)



  1. Blend the basil leave and sugar in a food processor until you have a thick, relatively damp, green sugar blend with no larger clumps of leaves
  2. Whisk mascarpone in a large bowl until it’s completely smooth, then whist in the yogurt and then the basil sugar. Combine until complete smooth and well mixed
  3. Pour the mixture into an ice-cream maker and churn for around 20 minutes until just frozen
  4. Pour into an airtight Tupperware, and move to the freezer until ready to serve


We love to dish this out with loads of fresh raspberries and a couple of amaretto biscuits


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