Originally Posted by menumaker
You must make Basil Ice cream MC. It really is wonderful. I serve it with warm fruit tarts, compote of rhubarb, chocolate fondants. In fact, I buy a pot in Lydl, separate out into 5-6 'plants', put into a window box, similar to what you have done purely to make this ice-cream with. ( as well as using it for fresh tomato salad of course)
Here is my recipe;
1 large bunch Basil leaves
8ozs Caster sugar
1lb 6ozs greek style yoghurt.
Blend Basil leaves with the sugar to make a puree. Add all other ingredients and pour into your ice-cream machine. Proceed as usual depending on machines recommendations.
I will leave you to convert to metric measures as a bit rushed just now but I have to own up and say that I double-up this recipe and make 2 batches in one session.
Sorry, Menumaker, I had missed this when I was on before. Definitely will try the basil ice cream. I sometimes do three ices for dessert when I have people to dinner - for example lime and ginger sorbet, coconut ice cream and mango ice cream in three scoops on a plate with langue de chats or almond tuilles. I could use your basil ice cream with a pineapple sorbet and ... something else (I'll have to think about that). It would be good as a bombe with basil icecream on the outside and pineapple sorbet in the middle. Thanks very much