Basil Ice Cream
"Here's another recipe from my friend Bethan from Wales. This one is unique and doesn't have any eggs. It does have mascarpone cheese and yogurt, so its not dairy free. You can make this with Mrs. Burns' lemon basil. Note: I didn't include the thawing time in the fridge in the prep. time."
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
8-10
ingredients
- 2 bunches fresh basil
- 1 kg caster sugar
- 600 g mascarpone cheese
- 2 1⁄2 liters plain yogurt
directions
- Pick the leaves from the basil stems and blend with the sugar in a food processor.
- Combine the other ingredients and pour the mixture into an ice cream maker.
- Freeze/churn for about 20 minutes or until the desireable consistency. You can serve it now, or pack into plastic containers and put into the freezer. If you do freeze it, allow the ice cream to sit for 15 minutes in the fridge before serving.
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
