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Cost: $ $ $ $ $

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Time: 1h00

Poptails
All the vibrant flavors of midsummer combined in one hit!
Makes 8
Preparation time: 1 hour
(including cooling)
Freezing time: 2 hours

Posted by Octopus Publishing • Published 7th November 2013 • See Octopus Publishing's 53 projects » © 2024 Laura Fyfe / Octopus Books · Reproduced with permission. · Poptails by Laura Fyfe, published by Spruce, £8.99 (www.octopusbooks.co.uk)

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bone.muck favorited Nectarine And Basil Ice Cream 12 Sep 16:23
pj.broom favorited Nectarine And Basil Ice Cream 01 Jun 20:04
Gigi B. added Nectarine And Basil Ice Cream to food 11 Feb 20:08
abigail.ponchillia favorited Nectarine And Basil Ice Cream 17 Jan 21:45
Chachee.rayna added Nectarine And Basil Ice Cream to Yummy 16 Jan 04:04
iscrafte favorited Nectarine And Basil Ice Cream 25 Dec 14:02
iscrafte added Nectarine And Basil Ice Cream to Om nom nom! 25 Dec 14:02
Shantelle t. added Nectarine And Basil Ice Cream to food!! 08 Dec 06:37
Amanda A. favorited Nectarine And Basil Ice Cream 26 Nov 05:40
Stephanie M. added Nectarine And Basil Ice Cream to Sweet Treats 24 Nov 18:53

Step 1
Place the nectarines, sugar, and half the basil leaves in a saucepan with 2 tablespoons water. Slowly bring to a boil and cook until the nectarines are completely soft, about 15 minutes. Remove from the heat and put into a food processor. or blender Blitz until completely smooth. Allow
to cool completely.
Step 2
Remove the ice cream from the freezer and let soften for 20 minutes. Place in a large bowl.
Step 3
Coarsely chop the remaining basil leaves. In a small bowl, combine the nectarine puree, chopped basil leaves, and vodka, then stir into the softened ice cream.
Step 4
Pack into eight popsicle molds. Insert the popsicle sticks and freeze until solid, about 2 hours.