A vanilla goat milk ice cream recipe that is creamy, light-tasting and versatile. Delicious all by itself, with macerated or grilled fruit, on pies and cakes or in an ice cream sundae.
To make basil goat milk ice cream, follow the vanilla ice cream recipe. Blanch 2 cups of coarsely chopped fresh basil in a pot of boiling water for 30 seconds to 1 minute. Don’t cook it or it will lose it’s beautiful green color and flavor. Quickly drain and immerse basil in a bowl of ice water to stop cooking. Drain and gently roll basil in a clean kitchen towel or paper towels to remove excess water. In a Vitamix or other powerful blender, puree ice cream mixture with basil until smooth. Refrigerate overnight, freeze according to ice cream maker manufacturer’s directions.