Basil Icecream

Ingredients:

• 2 cups fresh basil leaves, washed and dried

• 2 cups heavy cream

• 1 (14 oz) can sweetened condensed milk

• 1 teaspoon vanilla extract (optional)

• Pinch of salt

Instructions:

1. Infusing the Cream: In a saucepan, combine the heavy cream and basil leaves. Heat over medium heat until it just begins to simmer. Turn off the heat, cover, and let the mixture steep for about 30 minutes. After steeping, strain the cream mixture through a fine-mesh sieve into a clean bowl, pressing the basil leaves with a spoon to extract as much flavor as possible. Discard the basil leaves.

2. Chilling: Let the infused cream cool to room temperature, then cover and refrigerate until well chilled, preferably for at least 4 hours or overnight.

3. Mixing: In a large mixing bowl, combine the chilled infused cream, sweetened condensed milk, vanilla extract (if using), and a pinch of salt. Stir until well combined.

4. Freezing: Pour the mixture into a freezer-safe container, cover with plastic wrap pressed directly onto the surface of the ice cream to prevent ice crystals from forming, and freeze for at least 6 hours or until firm.

5. Serving: When ready to serve, let the basil ice cream sit at room temperature for a few minutes to soften slightly before scooping. Enjoy the creamy and refreshing basil flavor!