Basil (yes, Basil) Ice Cream

I’m gonna get right to it. This is delicious. 10 yrs ago my wine mentor and dear friend took me to a Cuban place for lunch and he knew that the chef there had an off-the-menu basil ice cream. I can taste it as if it were yesterday. Well, I finally snapped. I worked up a 2-step process to infuse the rich sweetness of fresh basil into heavy cream and I swear it’s a dead match. Most people that have tasted this have been blown away (much like my family). Only a few are tripped up by the juxtaposition of an herb normally found prominent in tomato bisques and...