Basil Ice Cream
Monday, 08 July 2013
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Recipe from Poptails by Laura Fyfe (Spruce, 2013)
Preparation time: 1 hour (including cooling)
Freezing time: 2 hours
- 2 cups (175 g) chopped nectarines ¼ cup (50 g) superfine sugar
- 8 tablespoons basil leaves
- 2 cups (500 ml) Vanilla Ice Cream
- Base (see recipe)
- ½ cup (125 ml) vodka
All the vibrant flavors of midsummer combined
in one hit!
Place the nectarines, sugar, and half the basil leaves in a saucepan with
2 tablespoons water. Slowly bring to a boil and cook until the nectarines
are completely soft, about 15 minutes. Remove from the heat and put
into a food processor. or blender Blitz until completely smooth. Allow
to cool completely.
Remove the ice cream from the freezer and let soften for 20 minutes.
Place in a large bowl.
Coarsely chop the remaining basil leaves. In a small bowl, combine
the nectarine puree, chopped basil leaves, and vodka, then stir into the
softened ice cream.
Pack into eight popsicle molds. Insert the popsicle sticks and freeze
until solid, about 2 hours.