Looking for a different sort of dessert to polish off a meal? Then this pesto ice-cream is perfect. Sweet yet savoury. Hints of herb and summer sunshine, it’s a bit of a treat.
Pesto Ice-cream, have I lost you completely now? Do you think I have lost the plot entirely, a savoury ice-cream, is she totally mad? No, dear reader my pesto ice-cream may well be savoury in nature but it makes a jolly good dessert and it’s definitely something different at a dinner party!
Pesto is always a savoury sauce but not in my book, I like to make pestos in all different forms using everything from the usual herbs to vegetables, weeds and fruit too.
Anyway this pesto ice-cream actually uses the standard basil as the herb of choice. Eeeeek it even contains garlic, in an ice-cream! Don’t panic you are only going to infuse the base with the garlic then throw it away.
Fear not it all comes together beautifully and I promise you pesto ice-cream really will tickle those taste buds.
What you will need
You are going to need a few ingredients for this recipe; whole milk, Greek yogurt, cream and cream cheese for the liquid part and then runny honey, finely minced basil leaves, a clove of garlic, lemon zest, parmesan cheese and toasted pine nuts to make up the rest of the recipe.
Sounds a lot I know but it is really a case of heating the liquid part and infusing it with the garlic then tossing that (garlic) away and mixing the cooled infusion with the other ingredients in a bowl. Chill well in the fridge for an hour and then use an ice-cream maker to bring together your pesto ice-cream and pop into the freezer.
Serve with a basil leaf on top and watch your friend’s faces as they taste this unusual and delightful dessert.
Go on, give my pesto ice-cream a try this summer.
Finally, if you try this recipe please leave a comment/rating below. I love to hear from readers and reply to everyone. Don’t want to miss any Larder Love, then follow me on Facebook and Instagram and sign up for my weekly newsletter too.
- 200 ml/1 cup cream
- 200 ml/1 cup whole milk
- 100 ml/1/2 cup Greek yogurt
- 100 ml/1/2 cup cream cheese
- 6 tbsp runny honey
- 20 basil leaves finely chopped
- 1 tbsp parmesan cheese
- 1 clove garlic whole
- 1 tsp lemon zest
- 2 tbsp toasted pine nuts
- Heat all the liquids (including the cream cheese) with the garlic, basil and honey almost to a boil, remove from heat and allow everything to infuse for 30 mins at room temperature
- Remove the garlic clove and throw away
- Toast the pine nuts in a dry pan for 1 min till golden and aromatic then remove from pan immediately and cool
- Add the parmesan and lemon zest and chill in fridge for 1 hour
- Churn the mixture in an ice-cream maker adding the toasted almonds for the last minute
- Place in plastic container in freezer adding an extra tbsp of crushed toasted nuts on top at the end
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