Ingredients
- 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
Directions
Blanch the basil leaves in boiling salted water for 5 seconds, then place in an ice bath. Drain and wring the basil dry in a dish towel. Chop coarsely.
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.
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By agentgirl007_54...
Brownsburg, IN
on July 02, 2006
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I never had this before and I decided to try it. I didn't use the chocolate. It has a very different taste, but it's good. I love this stuff!
By pbaroco2_301298
Norfolk, VA
on May 16, 2005
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The basil added a great licorice taste to the ice cream, and the chocolate paired perfectly. After pureeing, though, the ice cream is melted, and putting it in the freezer just gets you ice. I recommend refreezing it in an ice cream maker.
By bhorne_784119
Oregon, OH
on August 09, 2004
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The basil added a fresh taste, but the texture of the ice cream was not good. It was a chore to eat. Basil and chocolate are a good combination, however.
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