BASil Ice Cream



250gms – Basil leaves, washed

1/8 cup – Milk

1/2 cup – Powdered sugar

1/4 cup – Condensed milk

400gms – Heavy cream, refrigerated



Boil 2 cups of water in a saucepan. Let it boil. Add the basil leaves to the boiling water, let it completely immerse in the water. Boil it for 10 seconds, remove it and immediately put it in ice cold water. This step will ensure the leaves retain their green colour. Do not over boil the leaves or else the leaves will turn brown.  Discard the brown leaves if any. Remove the leaves from ice water, squeeze and grind it into fine paste using milk. Strain in and set aside.

In the bowl of the stand mixer or using a electric hand blender, start whisking the cream on a low speed.

Add powdered sugar and beat till soft peaks form. Add condensed milk and beat till stiff peaks form. To this pour the basil paste and fold well using a spatula. Pour it into an airtight, freezer proof container and freeze overnight.

Remove 5 minutes before you want to serve. Scoop it into the bowls, garnish it with chocolate chunks or waffers, and few fresh basil leaves and serve. 


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