Basil Ice Cream
- 8 loosely packed cups basil leaves
- 1/2 teaspoon sea salt
- 1/8 teaspoon powdered vitamin C
- 1 quart vanilla ice cream, softened
- 1 cup shaved, bittersweet chocolate
In a food processor, puree the basil with salt, vitamin C and just enough softened ice cream to make a puree (about 3 tablespoons). You should have about 1 cup basil puree. Add the remaining ice cream and puree. Quickly take the finished pureed ice cream and transfer it from the processor back to the freezer container. Add chocolate and mix in thoroughly. Place container in freezer. Freeze for at least 1 hour.
Recipe courtesy of Michael Chiarello