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Homemade pesto ice-cream
This sweet and savoury pesto ice-cream takes your desserts to a new and different level
Ingredients
- 200 ml cream
- 200 ml whole milk
- 100 ml Greek yogurt
- 100 ml cream cheese
- 6 tbsp honey runny honey
- 20 basil leaves finely chopped
- 1 tbsp parmesan cheese
- 1 clove garlic
- 1 tsp lemon zest
- 2 tbsp pine nuts toasted
Instructions
- 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
Notes
This will keep in the fridge for up to 3 months.
You can use any herbs you fancy here instead of basil, mint would be perfect
Nutrition
Calories: 439kcalCarbohydrates: 33gProtein: 8gFat: 33gSaturated Fat: 18gTrans Fat: 1gCholesterol: 103mgSodium: 151mgPotassium: 230mgFiber: 1gSugar: 30gVitamin A: 1270IUVitamin C: 2mgCalcium: 164mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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