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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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. Ingredients:
2 bunches fresh basil |
1 kg caster sugar |
600 g mascarpone cheese |
2 1/2 liters plain yogurt |
Directions:
1. Pick the leaves from the basil stems and blend with the sugar in a food processor.
2. Combine the other ingredients and pour the mixture into an ice cream maker.
3. 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.
4. Bon Appetit!
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