Basil and Ricotta Ice Cream

How to make Basil and Ricotta Ice Cream

Prep Time: 10 minutes, plus churning        |      Makes: 4 servings (750ml)

Ingredients

• 2 cups firmly packed basil leaves
• 565g Westacre Dairy smooth ricotta cheese
• 80g White Mill caster sugar
• 100g Lyttos Greek style thick and creamy natural yogurt

Method

1. Bring a saucepan of water to the boil. Fill a large bowl with ice and water.
2. Drop the basil into the boiling water for 15 seconds then immediately strain and plunge into iced water. Leave for a minute.
3. Strain out the basil and squeeze until very dry. Blitz in a high-powered blender with the ricotta, sugar and yogurt until bright green and completely smooth.
4. Churn in an ice cream maker according to manufacturer’s instructions. Place into a container and freeze until scoopable.

Tip: For the best texture, eat this straight after it’s churned or within a few hours of going in the freezer.