from Vicki, a friend of Ross Tibbits
via Irene Lindbeck Tibbits
serves 4 to 6
about 3/4 cup firmly packed basil leaves
one pint vanilla ice cream, softened
Remove the stems and spines from the basil leaves (or blanch them in boiling
salted water for 5minutes and wring out in a cheesecloth). Chop finely. Stir the basil into the ice cream. Return to the freezer until ready to use. Delicious!
This is an unusual and delicious new "flavor" for ice cream (as opposed to sorbet containing basil which has been around for awhile). It is rich and
unique at the same time. Probably best served with a neutral fruit (kiwi, fresh green figs), or an acidic counterpoint fruit (raspberries or orange/tangerine segments). Another "nouvelle cuisine" presentation could be as an accompaniment to sliced heirloom tomatoes (a dollop on top).
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