We don't have an ice cream maker (due to a lack of kitchen space and lack of freezer space) so most of my ice cream recipes are literally that – frozen cream with fruit, nuts or other flavourings swirled through. Recently my colleague Greg mentioned that he'd heard basil ice cream was good, but that it was difficult to get the basil to infuse through the base.
Here's the combination I came up with today. We liked it.
300 ml pouring cream
2 tablespoons liquid honey
juice and pulp of one lime
1 bunch of fresh basil, leaves only
Put the basil, honey and lime into a blender and blend till the basil is well pulverised. Whip the cream. Gently combine the basil mixture with the cream. Pour into a freezer-proof container and freeze.
More quirky ice cream recipes available here ...
avocado, lime and ginger ice cream
strawberry ice cream
Kahlúa and macadamia ice cream
Japanese green tea ice cream
Enjoy. Oh, and if you – like me – are a fan of the fabulous Malaysian dessert cendol, you may like to try Shaz's recipe for cendol-flavoured ice cream. I haven't tried making it yet, but it looks and sounds wonderful!