Basil Ice Cream Our Basil Ice Cream is light and refreshing—perfect for any sweltering summer afternoon. Made with simple ingredients like heavy cream and fresh basil leaves, this delightful homemade ice cream simply can't be beat. 12 Servings 5 minutesPrep Time 6 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 3 cups heavy cream 1 cup tightly packed fresh basil leaves,, torn (about 1 ounce) 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Directions Step 1: Combine cream and basil in medium saucepan. Cook on medium heat 5-6 min. or until simmering, stirring often. Remove from heat; cover and steep until mixture is cooled to room temperature. Refrigerate at least 4 hours or until chilled completely. Step 2: Pour cream mixture into blender container. Blend on high speed until mixture is smooth and pale green and leaves are no longer visible. Continue pulsing on high speed until mixture forms soft peaks. Transfer to medium bowl. Gently fold in condensed milk, vanilla and salt. Spoon into large airtight container. Freeze 4 hours or until firm. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Alfredo Primavera Get Cooking Antipasto Tray Get Cooking Angry Balsamic Chicken Cacciatore Get Cooking Marinade Ratio Get Cooking
