The belly rules the mind. ~Spanish Proverb
Oh my, but I just love summer !! It is so hot I just had to make ice cream (again !! ), which I have to admit is my favorite ‘food’. If given the choice, I would take ice cream over chocolate. Quite an admission from a chocoholic.
I had purchased several bundles of absolutely beautiful purple basil from One Straw Farm, plus I had fresh milk from Prigel Family Creamery and local blackberries. Yes, I also had fresh local eggs but I decided to try an egg-less, no-cook recipe to maximize the flavors. Technically this is probably a gelato. I managed my guilt by using Splenda instead of sugar so I had to add a splash of Chambord to keep it from freezing too hard. I have no shame since the result was fabulous !! Bon Appetit !!
Purple Basil & Blackberry Ice Cream (photo coming soon) Makes 1 quart
2 cups half & half 2 large stalks purple basil, leaves only ½ cup Splenda 3 tablespoons lime zest 2 tablespoons vanilla extract 1 cup blackberry sauce & splash of Chambord
Combine milk & basil in saucepan, bring to simmer; do not boil. Allow to steep 10 minutes or until cooled to room temperature. Pour in blender and puree. Blend lime zest into sugar/Splenda, then add to milk mixture, stirring until fully dissolved. Add blackberry sauce & Chambord. Chill in freezer for 1 hour or refrigerate overnight. Process in ice cream maker. Transfer to covered freezer container and allow to ripen in freezer 2-3 hours.
Blackberry Sauce: Boil 1 pint berries with 2-3 T. splenda and 1/4 c. water. Crush berries & allow to cool. I liked the seeds & semi-whole berries so I don’t strain the sauce. It can be used as a simple syrup in aqua fresca, spritzers, cocktails, or as a dessert sauce.