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Sweet basil and honey ice cream

  • PREP TIME
    15 Mins
  • COOK TIME
    15 Mins
  • SERVING
    2 People
  • REVIEWS
    0

This isn't a pesto. It's a honey basil nut iced cream. That's interesting. It sounds like it could be good, particularly with a scoop of tomato iced cream.I got the thought from this recipe back whenever I got an opportunity to attempt distinctive insane frozen yogurt flavors, like Olive Oil Ice Cream, Fish Sauce Ice Cream, Sticky Rice Mango Ice Cream, and so on in Los Angeles. It's sudden however strangely great. This creation certainly shocked me a considerable amount at how heavenly it ended up being. The sweet pesto some way or another raised the coolness of the frozen yogurt and made it very invigorating. Energetically prescribe you folks to attempt to make this for the mid year.

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DIRECTIONS

01 Step

Put ice cream maker bowl in a freezer and let it freeze for at least 24 hours or according to the ice cream maker’s instruction

02 Step

In a bowl, whisk and combine 5 large egg yolks along with ½ cup of sugar and ½ tsp of salt. Then add in 1 cup of whole milk, 1 & ½ cups of heavy cream and continue whisking until everything is well combined. Then heat mixture in a saucepan on medium heat until mixture thickens up to coat a wooden spoon

03 Step

Then pour ice cream mixture into a medium bowl set over a larger bowl of ice water and cool ice cream mixture

04 Step

Pour ice cream mixture into ice cream maker and let churnWhile ice cream is churning, make pesto by combining 2 cups of fresh basil leaves, ⅓ cup of grapeseed oil, ⅓ cup of toasted pine nuts, 3 tbsp of olive oil, 3 tbsp of honey, 1 tsp of vanilla extract, and a pinch of salt in a food processor

05 Step

After ice cream is churned, take it out and pour ice cream mixture into a container. Scoop a couple of tbsp of sweet pesto into the container and mix around. Then let ice cream mixture freeze completely in the freezer for at least 4 hours or overnight

06 Step

Serve with extra pesto sauce

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Blog Author

Christy Cooks

Written by

I started cooking as a child. My parents both worked full time and we always had a houskeeper who cleaned and looked after me and my brother. When I was 12 years old, I asked my mother if I could cook supper every night instead of the housekeeper. She agreed. She even let me make the grocery list and do the shopping - she just signed the check! Never a chore, that was the start of a hobby I am passionate about. Now, I am very confident in the kitchen and love to entertain

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RECIPE REVIEWS

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