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.
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 pure vanilla extract
- 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.
For more cooling inspiration, check out my Frozen Treats board on Pinterest!
Follow Megan Myers | Stetted’s board Frozen Treats on Pinterest.