Chocolate & basil ice cream slice

Grease a 900g loaf tin and line with a strip of baking parchment lengthways, leaving some to hang over the ends. Roughly chop 125g dark chocolate and melt in a heatproof bowl over a pan of simmering water (don’t let the water touch the base of the bowl). Alternatively, use a microwave. Keep stirring until just melted, then mix in the sea salt flakes and set aside for 10 minutes.

Meanwhile, pick most of the basil (stalks and all) and put in a high-speed blender. Whizz with 150g sugar, 100ml double cream and the vanilla until smooth. Whizz in the mascarpone and milk. Put the remaining 300ml double cream in the bowl of a freestanding mixer (or use an electric hand mixer) with the remaining 150g sugar and whisk to medium-stiff peaks. Fold in the basil mascarpone mixture until smooth. Evenly drizzle ¼ of the melted chocolate into the base of the lined tin, then spoon in ¼ of the basil cream. Repeat with the remaining chocolate and cream so you have 4 layers. Cover with foil or more baking parchment and freeze for at least 6 hours.

When ready to serve, melt the remaining chocolate as before and allow to cool a little. Turn the ice cream out onto a serving plate, drizzle with the slightly cooled melted chocolate, scatter over the remaining basil leaves and serve straight away.