Basil Ricotta Ice Cream: The Best Basil Ricotta Ice Cream Recipe from Cook'n

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	Basil Ricotta Ice Cream

Serves: 6

It has become chic to infuse herbal flavors into traditional sweet preparations. Often the effect is awkward and forced, but basil shows promise. There are hundreds of varieties of edible basils, and many of them lend themselves to being used in sweets. Common European basil (the most prolific variety in the States) has an anise flavor that is wonderful in this ice cream. But equally good are lemon, lime, or cinnamon basil. Whatever type you use, you will be able to enjoy the lovely pale green pastel of this remarkable ice cream. (It is unbelievable with the Chipotle Cherry Pie.)

   2 cups half-and-half or cream
   1 cup sugar
   1 cup basil leaves, finely chopped
   Pinch salt
   1 teaspoon vanilla extract
   1 (15-ounce) container whole milk ricotta cheese

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Heat the half-and-half, sugar, basil, and salt in a saucepan until the sugar is dissolved and the mixture is simmering. Set aside for 5 minutes and pass through a strainer to remove the basil. Puree the basil-infused cream with the vanilla and ricotta cheese in a food processor until smooth and creamy. Pour into a shallow baking pan and freeze until solid, at least 4 hours.

Cut the frozen mixture into small squares; puree in a food processor in 2 batches until the mixture comes together into a ball. Store in a tightly closed container and serve with an ice cream scoop. If the mixture should become too solid to scoop, thaw for a few seconds in a microwave.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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