Chocolate & basil ice cream slice

Inspired by the retro classic Viennetta, this showstopper from Georgina Hayden, replaces the mint and chocolate combo with fresh basil and dark chocolate – to magnificent effect. No churning is required and the result will be met with coos of delight.

Ingreadient

• Sunflower oil or light olive oil, for greasing
• 150g dark chocolate
• 1 pinch sea salt flakes
• 1 Cooks’ Ingredients Medium Basil Pot
• 300g caster sugar
• 400ml double cream
• 1 tsp vanilla extract
• 250g mascarpone
• 2 tbsp milk

Step by step

1. Grease a 900g loaf tin and line with a strip of baking parchment lengthways, leaving some to hang over the ends. Roughly chop 125g dark chocolate and melt in a heatproof bowl over a pan of simmering water (don’t let the water touch the base of the bowl). Alternatively, use a microwave. Keep stirring until just melted, then mix in the sea salt flakes and set aside for 10 minutes.
2. Meanwhile, pick most of the basil (stalks and all) and put in a high-speed blender. Whizz with 150g sugar, 100ml double cream and the vanilla until smooth. Whizz in the mascarpone and milk. Put the remaining 300ml double cream in the bowl of a freestanding mixer (or use an electric hand mixer) with the remaining 150g sugar and whisk to medium-stiff peaks. Fold in the basil mascarpone mixture until smooth. Evenly drizzle ¼ of the melted chocolate into the base of the lined tin, then spoon in ¼ of the basil cream. Repeat with the remaining chocolate and cream so you have 4 layers. Cover with foil or more baking parchment and freeze for at least 6 hours.
3. When ready to serve, melt the remaining chocolate as before and allow to cool a little. Turn the ice cream out onto a serving plate, drizzle with the slightly cooled melted chocolate, scatter over the remaining basil leaves and serve straight away.