Basil and pine nut ice cream


  • 2 packed cups fresh basil leaves
  • juice of 1 lemon
  • 1 cup castor sugar
  • 2 tubs (300ml) fresh cream
  • 500ml double cream
  • 200g pine nuts


  1. In a blender, process the basil leaves, sugar and one tube of fresh cream (150ml) together with the pine nuts and lemon juice (reserve a few for garnish). 
  2. Whip up the double cream and the remaining tub of fresh cream until quite firm.  
  3. Fold the basil cream into the whipped cream until well amalgamated. 
  4. Pour into an ice-cream maker according to manufacturer’s instructions or otherwise pour into a plastic container and freeze for a couple of hours, then stir well scraping and sides well and freeze again. You may repeat this process again in order to avoid the formation of ice crystals and obtain a creamier ice-cream.  
  5. Serve with slices of strawberries or peaches and sprinkle with some extra pine nuts.