Strange though it may sound, this is a delicious burst of spring with its sweet, herbacious flavour. It works particularly well after an Asian-inspired meal.
Prep Time : 0:35 | Cook Time : 2:35 | Total Time : 3:10 | Serving : 1 litre person.
1 large bunch fresh basil, leaves picked, plus extra to garnish
500g caster sugar
250g mascarpone cheese
1.25kg thick Greek-style yoghurt
Place the basil leaves and caster sugar in a food processor and pulse until the mixture forms a coarse powder. Add the mascarpone cheese and the Greek-style yoghurt, then pulse to combine.
Churn the mixture in an ice cream machine according to manufacturer’s instructions, then freeze until firm. If hand-churning, see note.
Serve scoops of the ice cream garnished with extra basil leaves.