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Basil Ice Cream
Basil ice cream is my favorite 'weird'
ice cream flavor. Even though it is made with whole milk and heavy
cream, it has no eggs, so it feels very light, almost like a sorbet.
It tastes like spring!
2 cups whole
milk
1 cup granulated sugar
2 cups heavy cream
A generous handful of basil leaves Combine
the milk and sugar in a small saucepan. Stir over medium heat until
the sugar has dissolved. Remove from the heat and add the basil
leaves. Let the herbs steep, covered, for 30 minutes. Strain
the milk syrup into a lidded container and discard the basil leaves.
Stir in the heavy cream. Chill completely, and then freeze according
to your ice cream maker's directions.
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