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Basil Ice Cream


  • For the Basil Syrup

  • 100ml/3½fl oz water

  • 100g/3½oz caster sugar

  • 1 large bunch of basil

  • For the Ice Cream

  • 600ml/1pint 1½fl oz double cream

  • 400ml/14½fl oz can condensed milk

  • 45ml/1½fl oz vodka


  • 1.

    To make the basil syrup, gently heat the sugar and water until the sugar dissolves. Cook for 10 minutes until a syrup is formed.

  • 2.

    Remove from the heat and add the basil. Blend until smooth in a processor.

  • 3.

    For the ice cream, whip the cream until it quadruples in size. Fold in the vodka and condensed milk and whisk until firm.

  • 4.

    Stir in the basil syrup and mix well.

  • 5.

    Pour into a container and freeze for at least 8 hours, stirring every hour or so to keep it smooth.

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