Basil Ice Cream

Months and months ago I heard that one of my favorite restaurants, parkside, has basil ice cream. It wasn’t on the menu when my husband and I went, but the idea stuck with me, and when we started getting lots of basil in our CSA box I knew I wanted to try making it.

This is more like an ice milk, I suppose. I thought 2 cups of cream would be a little too much for this, as I wanted something more bright and refreshing. It’s quite a nice treat-especially enjoyed in the middle of the day at work!-and it came out exactly how I wanted. Because I steeped dried basil in the cream, it didn’t turn out green Next time I think I will try adding a swirl of basil powder at the end, just to hint at the flavor.

It tastes wonderful on its own, but I loved it even more when I spooned on some strawberry balsamic sauce I had made during strawberry season. I can’t wait to bust out this combination in winter and make everyone crazy with longings for spring.

Basil Ice Cream

5 or 6 dried basil leaves, crushed
1 cup heavy cream
1 cup sugar
2 teaspoon lemon juice
1 cup milk
1/2 teaspoon vanilla

Put the basil inside a tea infuser (or create a bundle using a square of cheesecloth). Heat the cream over low and let the basil steep in the cream for approximately 10 minutes. Remove basil, and let cream cool.
Whisk together cream and remaining ingredients, then pour into ice cream maker and freeze according to manufacturer’s instructions.

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