2 large bunches of fresh basil
1kg caster sugar
600g mascarpone cheese
2.5 litres natural yoghurt


Pick the leaves from the basil stems and blend them with the sugar in a food processor.

Combine with the other ingredients and pour the mixture into an ice-cream maker. Freeze/churn for about 20 minutes and either serve for immediately or pack into plastic containers for the freezer.

Allow the ice cream 15 minutes in the fridge before serving. This has a wonderful flavour if it is eaten as fresh as possible. Don’t store it too long in the freezer.

From Sarah Raven's Garden Cookbook by Sarah Raven
Bloomsbury

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