This weeks recipe is a result of a really good cocktail. I got lavender in my CSA this week and decided to dry half of it and turn the rest into simple syrup. I had my first (tiny) dinner party since the pandemic and decided to make bees knees cocktails. They were much stronger than I anticipated, so rather than plastering my entire dinner party, I decided to steady us at one. As a result I had a ton of extra lemon juice. Paired with the basil I bought for pesto this week, it made easy ice cream. I recommend pairing it with a summer cookout dinner.
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
0.25 cup lemon juice
Handful of basil
In a blender create the base by combining the milk, lemon, basil, and sugar. Blend until the basil is smooth.
Remove from blender and stir in the heavy cream.
Add the base to your ice cream maker and churn to the manufactures instructions.
Refrigerate for a few hours.
Serve and enjoy!