Basil Ice Cream with Graza Olive Oil and flaky Sea Salt

Hey Summer we missed you!! We are here to celebrate this warm weather!! The garden is just beautiful right now, the basil is going insane, lots of zucchini, tomatoes are green and the flowers are starting to come in as well. So we are making ice cream with all the basil! If you have never tried it before please do so!! The floral notes from the basil paired with sweet vanilla cream, slightly rich peppery Drizzle Graza olive oil and a little flaky sea salt. Holy moly!! It is excellent! If you’re up for a new flavor you have to try this!!

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 cup fresh basil leaves
• 1/8 cup corn syrup
• 1 tbsp. corn starch
• 3 tbsp. cream cheese
• Top with Graza Drizzle olive oil
• Flaky Sea salt

Directions

In a blender, combine 1 cup milk, sugar and basil. Puree until smooth. Strain half of the mixture through a fine mesh strainer, and return the mixture back to the blender (this step just removes some of the basil leaves, but not all of them). Zest in the lemon and add in the corn syrup and salt. Continue to blend.

Then in a small sauce pan add two tbsp. corn starch and 3 tbsp. heavy cream bring to a simmer just until it is thickened. Add remaining milk, thickened cream and cream cheese into the blender. Blend everything until smooth. Strain again through the fine mesh strainer. Cover directly with plastic wrap and place in the fridge to completely chill for at least 30 minutes.

Pour mixture into an ice cream machine and churn as directed. Pour into a loaf pan, cover with plastic wrap and freeze for at least 3-4 hours. To serve let it sit out at least 5-10 minutes.

Scoop into serving bowls and use the Graza Drizzle olive oil and flaky sea salt on top and garnish with another basil leaf or edible flowers. Keep in the freezer for up to one month.