Sun-dried Tomato & Basil Ice Cream By Chef Aakshar Joshi
Cooking With A Twist: Bringing To You Recipes From Our Brilliant Chef, Chef Aakshar
It’s 2020 and what better way to start your in the kitchen, than with Chef Aakshar Joshi. We have some brilliant delicious recipes in store for you this new year, starting with Sun-dried Tomato & Basil Ice Cream. Sun-dried tomatoes and basil are a match made in heaven, but who would have thought of making ice cream using these two ingredients? Try out this delicious recipe & let us know your thoughts!
SUN-DRIED TOMATO & BASIL ICE CREAM
SUN-DRIED TOMATO & BASIL ICE CREAM RECIPE
INGREDIENTS
50gr sun-dried tomatoes
150gr cashew nuts (soaked in warm water for 1 hour)
20gr pine nuts (roasted)
10gr basil Leaves
250ml whipping cream
Salt & pepper to taste
METHOD
STEP 1
Whip 200ml of cream to the stiff peaks.
STEP 2
Blend soaked cashew nuts, sun-dried tomatoes, 50ml of cream & adjust seasoning.
STEP 3
Combine the two together gently folding with a spatula. Avoid over mixing otherwise whipped cream will drop and you might get icy ice cream which is not pleasant to eat.
STEP 4
Add basil leaves at last. Tear them rather than cutting for better colour and flavour.
STEP 5
Pour gently into a baking tin or anything which will accommodate your ice cream in the freezer. (Tip: You can place the baking paper inside the tin as it makes it easy to scoop the entire ice cream from the
container after it is frozen).
STEP 6
Place the tin in the freezer and every 30 minutes or so remove from the freezer and give it a gentle mix with a fork. (This is to avoid it from getting icy).
STEP 7
Pour gently into a baking tin or anything which will accommodate your ice cream in the freezer. (Tip: You can place the baking paper inside the tin as it makes it easy to scoop the entire ice cream from the container after it is frozen). Depending on the performance of your freezer this might take 5 to 7 times until it is scoopable.
Serve with your favourite salad or any savoury souffle!