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INGREDIENTS
- A handful of fresh basil
- 230 ml whole milk
- 230 ml condensed milk
- 300 ml cream
INSTRUCTIONS
- 1In a pot, heat the milk and basil leaves until it comes to a boil. Once the milk is boiling, turn off the heat, cover the pot with a lid, and let it rest for 30 minutes.
- 2Then blend the milk with the basil leaves in a blender. At this stage, also add the condensed milk. Mix everything well.
- 3Whip the cream. Then mix in the blended mixture and stir. Transfer to a freezing container and freeze for at least 4 hours or until the ice cream hardens, preferably overnight.
