But thanks to an overabundance of basil in my home garden during a brunch party, there were basil juleps all around. The ice cream was simply a natural chaser. If you're mad at me, you can totally use mint instead.
Basil Julep Ice Cream
(Makes about 1 quart)
1/2 cup packed fresh basil
Blank Ice Cream Base Recipe
1/2 cup bourbon
1. Gently bruise the basil leaves. In a small saucepan over medium heat, add them to the 13⁄4 cups of heavy cream used to make the blank base. Bring to a gentle simmer for 5 to 7 minutes. Remove the basil and cool the cream completely.
2. Use the infused cream to prepare the blank base according to the standard instructions.
3. Store the mix in the refrigerator overnight. When you’re ready to make the ice cream, add the bourbon and blend with an immersion blender until smooth and creamy.
4. Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Once the ice cream is finished freezing, store in an airtight container and freeze overnight.
Adapted from Ice Cream Adventures