Basil and pine nut ice cream
Ingredients
- 2 packed cups fresh basil leaves
- juice of 1 lemon
- 1 cup castor sugar
- 2 tubs (300ml) fresh cream
- 500ml double cream
- 200g pine nuts
Method
- In a blender, process the basil leaves, sugar and one tube of fresh cream (150ml) together with the pine nuts and lemon juice (reserve a few for garnish).
- Whip up the double cream and the remaining tub of fresh cream until quite firm.
- Fold the basil cream into the whipped cream until well amalgamated.
- Pour into an ice-cream maker according to manufacturer’s instructions or otherwise pour into a plastic container and freeze for a couple of hours, then stir well scraping and sides well and freeze again. You may repeat this process again in order to avoid the formation of ice crystals and obtain a creamier ice-cream.
- Serve with slices of strawberries or peaches and sprinkle with some extra pine nuts.
