Whenever I buy a bunch of basil for a recipe, I always have extra. Pesto is a pretty obvious choice for using up any excess, but if you want to mix it up and take it to a sweeter place, consider whipping up this basil ice cream.
Besides the basil leaves, you’ll need the usual ice cream making suspects like cream, milk, sugar, and corn syrup, but this recipe gets an extra boost of flavour from tasty, tasty cream cheese, and a little textural help from a corn starch slurry. Other than that, it’s pretty basic ice cream making procedure, but be sure to watch the video above and click the link below for exact instructions.
Maybe it’s because I live in Portland, but I am currently very into ice creams that are a little “out there.” This one doesn’t even sound that crazy to me. Bright, vibrant basil with salty cream cheese and sweet cream sounds like flavour combo heaven, if I’m being honest.
How to Make Basil Ice Cream [Katie Quinn]
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