Now don’t knock this until you try it!!!! It is really yummy and refreshing.
I first came across this recipe in one of my Delicious Magazines (one of the many cooking mags I subscribe too)(http://www.taste.com.au/delicious/). And since then I have come across various takes on the recipe. Another I like is Strawberry and Basil, which is great when strawberry picking season is on (October to May in Adelaide). Hubby and I pack the kids in the car and make the short drive out to Harhndorf, in the Adelaide Hills, to the Beerenberg Farm (http://www.beerenberg.com.au) to pick strawberries (a great family activity).
At the moment I have basil growing strongly in my garden and want to make the most of it before the season ends.
My Mum and Dad are staying with us at the moment and this is one of my Dads favourite Ice-creams, and well as for the kids they like anything ice-cream 😉
Large bunch fresh picked basil leaves
500g caster suger
250g mascarpone cheese ( I have also substituted cream here and it works just as well)
1.25kg greek yoghurt ( I make my own yoghurt and it works beautifully in this recipe, this will be a future blog)
Place caster sugar and basil into a food processor and process until forms a course powder.
Add mascarpone cheese and yoghurt then pulse until combined.
Place into icecream machine and churn as per machine instructions.
NB: Home made icecream is best eaten in the first couple of days, and if your place is anything like mine your lucky if it lasts that long………
And always leave to soften for 20 minutes before serving.
What interesting flavour ice-creams have you made?