Basil Ice Cream

1. 1

   Blanch the basil leaves in boiling salted water for 5 seconds, then place in an ice bath.

2. 2

   Drain and wring the basil dry in a dish towel.

3. 3

   Chop coarsely.

4. 4

   In a food processor, puree the basil with salt, vitamin C and just enough softened ice cream to make a puree (about 3 tablespoons).

5. 5

   You should have about 1 cup basil puree.

6. 6

   Add the remaining ice cream and puree.

7. 7

   Quickly take the finished pureed ice cream and transfer it from the processor back to the freezer container.

8. 8

   Add chocolate and mix in thoroughly.

9. 9

   Place container in freezer.

10. 10

    Freeze for at least 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.