Basil IcecreamYes this sounds odd
, but it is yummo and really easy - and there is no eggs or cooking.
Ingredients1 large bunch fresh green basil, leaves picked
400 g caster sugar
250g marscapone cheese
1kg thick greek style yoghurt
PreparationPut sugar and basil in TMX bowl. Blitz 10 secs on speed 9. Scrape sides and blitz 2-3 seconds on speed 9 if required.
Add marscapone and yoghurt. Mix 20 secs speed 5. Scrape sides and mix for another 10 secs on speed 5.
Put mixture in icecream churn and churn as per your machine's instructions then freeze for 12 hours or so.
Tips/HintsI adapted this recipe from an old Delicious magazine recipe. It did have 500g sugar and 1.25 kg of yoghurt but as yoghurt comes in 1kg tubs I reduced it. You could try different sugar or rapadura and/or reduce the sugar even more as it is reasonably sweet with 400g (but with a nice tang from the yoghurt)
I have never tried it with low fat yoghurt - I guess it would work but it might not be as creamy.
This recipe makes nearly 2 litres of icecream and I only have a 1 litre churn, so I just put half the mix in the fridge, re-freeze my churn overnight and churn the second half the next day. I have also successfully halved the recipe but then I am left with half a tub of marscapone to use up.
I used to make this in my food processor and had to add green food colouring to make the icecream look green. Not needed with my Thermie!!
