Basil Ice Cream

• 2 bunches fresh basil
• 1 kg caster sugar
• 600 g mascarpone cheese
• 2 12 liters plain yogurt

1. Pick the leaves from the basil stems and blend with the sugar in a food processor.
2. Combine the other ingredients and pour the mixture into an ice cream maker.
3. Freeze/churn for about 20 minutes or until the desireable consistency.
4. You can serve it now, or pack into plastic containers and put into the freezer.
5. If you do freeze it, allow the ice cream to sit for 15 minutes in the fridge before serving.
6. Bon Appetit!

fresh basil, caster sugar, mascarpone cheese, yogurt

Taken from www.food.com/recipe/basil-ice-cream-307415 (may not work)