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    Basil ice cream with fresh raspberries

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    Basil ice cream with fresh raspberries

    This recipe elicits a response similar to the one Marmite does – you’ll either love it or hate it. If it’s love, you will be hooked. It’s incredibly quick and easy to make and has a wonderful flavour if eaten as fresh as possible – so it’s important not to store it for too long in the freezer. Serve with a good handful of fresh, slightly warmed raspberries.

    • Preparation time: 10 minutes, plus churning and freezing

    Makes: Makes 2 litres Serves: 8

    Ingredients

    • 80g Basil leaves
    • 500g Caster sugar
    • 250g Mascarpone cheese
    • 1.3 litres Natural yogurt (not low fat)
    • 450g Raspberries

    Method

    1. Blend the basil leaves (no stems) with the sugar in a food processor, until they are fine and the sugar turns green. Whisk the mascarpone in a large bowl, until smooth; then whisk in the yogurt and basil sugar.
    2. Pour the mixture into an ice-cream maker. Churn for about 20 minutes, or until just solid. Either serve it immediately or pack into plastic containers for the freezer. If you do not have an ice-cream maker, pour the mixture into a 3-litre plastic container and freeze for 2 hours, until slushy at the edges; whisk vigorously until smooth, then repeat the freezing and whisking process every hour until it is almost solid (about 5 hours total).
    3. Serve with the raspberries.

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    Drinks recommendation

    This dish will be perfect with a slightly sweet fizz – nothing to detract from the ice cream’s flavours, but soft, fresh and delicate. Asti NV Martini Italy. Bin 83905; £5.99.

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