Today is one of those summer days: your clothes stick to your skin and you feel disgusting. It’s 94 degrees outside. With the humidity hovering around 90%, it feels like 106. Ice cream anyone?
Homemade ice cream is the best, there is no debate. Plus, I have been looking for some interesting uses for a pot of overgrown basil; it keeps raining and the basil keeps growing. Don’t have an ice cream maker or the time? Cheat!
- Take your favorite vanilla ice cream (I love vanilla bean); empty the carton into a mixing bowl.
- Chiffonade a generous handful of fresh basil. To chiffonade the basil, stack a few leaves, fold in half, and then roll. Hold the basil down while you finely shred into string-like slices, taking great care to avoid chopping off your finger.
- Add basil to the ice cream, along with the zest and juice of two lemons. Mix the creamy, heavenly goodness. If you have any will power whatsoever, put the ice cream back in the carton and into the freezer for later.
Easy. Refreshing. Impressive.