Basil Ice Cream

[dandysmom]

I had never even heard of this till it was mentioned on Angie's thread. I was curious enough to Google it; sounds delicious, I'd try it if I had an ice cream maker ... have plenty pf basil! So if anyone's interested, here's a recipe:

http://www.epicurious.com/recipes/food/views/Basil-Ice-Cream-230779

[EmmaG]

hehe it was amazing Eileen, especially with the Pear Tarte Tatin!!

I will have a go at making this sometime as I have loads of basil in the garden.

You should be able to make it even without an ice cream maker just pop in the freezer but take out every 15 mins and break up any ice crystals with a fork and then return to the freezer

[angieh]

Thanks so much for that link Eileen. It does sound delicious, but I can't actually imagine what it really tastes like, so just might have to try it. I don't have an ice cream maker either!

Can you clarify for me what the U.S. "cup" measurement is in ounces or fluid ounces?

[dandysmom]

Angie, hope this clarifies;

http://en.wikipedia.org/wiki/Cup_(volume) (http://en.wikipedia.org/wiki/Cup_%28volume%29)

[yola]

I had basil ice cream once ages ago in an Italian restaurant in London and it was superb. Strangely enough I've never seen it on any menus or in gelaterias in Italy!

[angieh]

Thanks Eileen - that's really rather complicated!!!

[dandysmom]

Sorry, Angie! You might do better Googling a recipe yourself, your search engine might take you to a UK site with metric measurements.

Emma, how long do you have to take it out of the freezer and stir? An hour or more?

[EmmaG]

Eileen until it is completely frozen, might take a couple of hours.

[dandysmom]

Ah, OK, thanks!