The combination of lemon, basil and gin in cream is intense, refreshing and surprising. The hard liquor stops the cream from setting rock hard and gives it a lovely texture. Even better, this recipe is very easy.
My Thai basil (from Grow Journey seed) is still producing glut-quantities, and it worked very well, here.
I have also substituted mint for the basil, and white rum for the gin. Keep the lemon curd. And I am thinking of a less sweet version to scoop into gazpacho...
If you can't find it locally, here is my lemon curd recipe.
Connie's recipe calls for 3 "tots" - a British measure. I take a tot to mean 25 ml, or 1 fl oz.
Basil Ice Cream - serves 6 (two scoops each)
1 cup whipping cream
325 grams/11.5 oz lemon curd
30 grams/1 oz fresh basil (stalks removed )
3 fl oz/75 ml gin
In a bowl, whip the cream till soft peaks form. Place the lemon curd, basil and gin in a blender and puree till smooth (you can also combine all ingredients in a blender, but the cream may thicken before the leaves are fine enough).
Fold the whipped cream into the basil mixture.
Freeze in a glass terrine dish or similar receptacle than can hold the mixture to a height of about three inches (for easy scooping).