As promised, here is my lemon-basil ice cream. I used the ice cream base from Jeni’s Splendid Ice Creams and her lemon syrup and then I let some torn basil leaves steep in the cream mixture overnight. Here’s the cream boiling on the stove with some big beautiful strips of lemon zest swimming around in there:
The next morning I strained out the basil and the lemon zest strips and threw it into the ice cream maker. The mixture seemed a lot thicker than I remember the Backyard Mint ice cream I made a few weeks ago being but I just decided to go with it. After only about 12 minutes churning in the Kitchenaid it seemed thick enough so I stopped it and got it into the freezer. Since I’m pretty new to ice cream making, I don’t know if this was the right move. Maybe I should have churned it for longer? Maybe my measurements weren’t exact enough when putting together the base? I loved the flavor of the ice cream but the texture was almost too creamy. I think I just need to practice, practice, practice, don’t you? I made some blueberry sauce and I plan on making lavender blueberry ice cream next since my lavender plant is huge! I’ll report back on that soon.