-
1
Cook 1 c. lowfat milk in a heavy saucepan over low heat till bubbly.
-
2
Stir in 1 c. basil leaves, and remove from heat.
-
3
Cover and let stand at room temperature 20 min.
-
4
Process basil mix in a blender till smooth, stopping to scrape down sides.
-
5
Pour mix through a wire-mesh strainer into a bowl, discarding solids.
-
6
Set aside.
-
7
Cook remaining 1 c. lowfat milk, whipping cream, and 1/2 c. sugar in saucepan over medium heat, stirring often, just till mix is bubbly.
-
8
Remove from heat.
-
9
Beat egg yolks and remaining 1/2 c. sugar at medium speed with an electric mixer till thick and pale.
-
10
Gradually stir about one-fourth of warm lowfat milk mix into yolks; add in to remaining warm mix, stirring constantly.
-
11
Stir in basil mix and, if you like, liqueur; cook over medium heat, stirring constantly, 6 min or possibly till mix thickens and coats a spoon.
-
12
Cover and refrigerate4 hrs.
-
13
Pour chilled mix into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer's instructions.
-
14
Pack with additional ice and rock salt, and let stand 1 hour.
-
15
Serve in frzn lemon shells, and garnish, if you like.
-
16
Reprinted with permission of Southern Living.
-
17
magazine.
