In a saucepan, heat milk and basil leaves until it comes to a rolling boil. Once the milk boils, switch off the gas, cover the saucepan with a lid and let it rest for 30 minutes.
After that blend the milk in the blender with basil leaves. At this stage add your condensed milk as well. And blend everything well. Do a taste test at this point to match your family taste buds.
Whip the cream until stiif peaks form. After which fold in your blended mixture with whipped cream. Transfer to a freezer safe container and freeze for a minimum of 4 hours or until the ice-cream is set preferably overnight.
And thats it your delicious basil ice-cream is ready. If you want you can add in the green food colouring to achieve the shade of your choice. Or just leave it if you wish to.
With this recipe, you may find the sweetness to be a bit on the lower end, that is simply because of our family preference and also because I am planning to serve this with salad just like I had enjoyed it. You could however adjust the sweetness as per your taste.The basil was not over-powering here. It added a lot of freshness so you can have it after your meals as well.
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