One of our favorite Sunday afternoon activities is heading to local farms to pick some fresh produce for the week. Last week, as we hopped out of the car, our noses led us straight to the basil patch. The delightful aroma had me thinking of a hearty tomato sauce. Somehow, we ended up with a rather large bag of basil (most likely to do with our daughter’s enthusiasm). On our way home, we knew we had to incorporate this incredible seasonal herb into a dish.
Don’t be intimidated by the name. This ice cream is deliciously fresh, fragrant and a perfect end to a rich Shabbos meal. – Sara
Yield: 2 (32-ounce) containers
In a food processor, blend olive oil and basil.
In the bowl of an electric mixer, whisk eggs until light and fluffy. Add whipped topping, confectioners’ sugar, vodka, and basil mixture and whip again until light and fluffy. Freeze overnight.
Scoop and enjoy with whipped topping or on its own.
Notes:
Vodka keeps ice crystals from forming; it keeps your ice cream creamy and easy to scoop.
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