Basil mint ice cream was made yesterday . . .
. . . from Genovese basil and peppermint gathered from the garden.
The herbs were infused in whipping cream and sugar . . .
. . . and then strained out. I forgot to take pictures after that because I got a little too excited.
The recipe is based on one from Better Homes & Gardens, May 2006, and I've made it a few times now. Instead of choosing either basil or mint, I use equal amounts of both to reach the total 3/4 cup (or 3/4 oz.) called for. In case you're wondering -- it's heavenly.