Lemon Basil Ice Cream
- 2 cups whole milk
- 1 cup whipping cream
- 1/2 cup fresh basil leaves, torn
- 1/4 cup fresh mint leaves, torn
- 2 tbsp. lemon zest
- 3 tbsp. lemon juice
- 3/4 cup sugar
Add milk, cream basil, mint, and lemon zest to a medium saucepan and bring to a medium boil. Allow to cook for 5 minutes, stirring, careful not to burn the milk. Remove form heat and allow the basil and mint to steep for 15 minutes.
Pour the milk mixture through a fine mesh sieve into a large clean bowl. Save 1 tbsp. of the basil, mint.lemon zest and finely chop. Add to the milk mixture along with the lemon juice and sugar. Stir to mix well, until the sugar is dissolved. Cover and keep in the fridge for 4 hours.
Once the mixture has cooled, add to ice cream machine and churn according to your specific directions. Keep in an airtight container in the freezer for 4 hours before serving.