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.

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