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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 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.