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Lemon Basil

INGREDIENTS

  • HIJINX ice cream mix 
  • 1 ½ cups half & half or water*
  • 1 lemon, juice and zest
  • ¾ cup packed basil leaves
  • ½ teaspoon vanilla extract
  • Pinch of salt
Note: For a lighter version use water. For a creamier version use half  & half.

INSTRUCTIONS

1. Rinse the basil leaves. Add basil, the half & half and cream in sauce pan. Warm on medium-high heat until just before boiling. Turn off heat, cover, let sit for 30 min-1 hr.

2. Reheat the half & half by bringing to just a boil for a second time. Strain basil leaves, making sure to press all milk from the basil.

3. While still warm, pour the milk into a bowl and ad HIJINX ice cream powder mix and lemon juice and zest, vanilla and salt. Blend for one minute or until thoroughly combined.

4. Let the mixture rest for 30 minutes on your counter.

5. Transfer to a freezer-safe container with an airtight lid.

6. Freeze for 3-6 hours. Enjoy!

CLICK HERE to read our best practices so your ice cream is the best! 

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