Basil Lemon Ice Cream
Ingredients:
- 2½ cups whole milk
- 2 cups fresh basil leaves
- 1¼ cups sugar
- 1 cup half and half
- 2 tablespoons cream cheese
- ¼ teaspoon salt
- 2 large egg yolks
- 2 (.23 ounce) packages lemonade mix
Directions
Combine all ingredients in a blender and process until smooth. Pour mixture into a medium saucepan. Cook over medium heat (do not boil) about 10 minutes or until mixture begins to thicken, stirring frequently. Pour mixture through a fine mesh strainer; discard basil.
Refrigerate mixture at least 4 hours or overnight.
Place milk mixture in an ice cream maker and freeze according to your ice cream maker’s directions.
Serve immediately or put in freezer for later use.