Lemon Basil Ice Cream

Basil is one of the fragrant joys of summer time. When I saw this recipe for lemon basil ice cream I was intrigued,and knew I had to find the opportunity to make it.

The ice cream did not disappoint, with clean crisp flavors, and creamy texture. It's a new favorite.

2 c. milk
1 bunch basil
3/4 cup sugar
1 cup heavy cream
2 lemons (zest only)

Simmer the milk with the basil over low heat until the basil leaves wilt and turn brown. Remove from heat and strain the milk removing the basil. Mix in the sugar while the milk is still warm and then refrigerate this mixture for 2 hours, or until chilled.

Put the milk and cream in the freezer for about 10 minutes so it will be ice cold for freezing. Zest the two lemons and mix with the basil-infused milk and the creamt. Pour the mixture into the bowl of the ice cream maker. Freeze according to your machine's directions.