Summer is in full swing, and our basil plants are too. I’m out there every day, harvesting as much as I can use to keep the plants from going to seed.
Even better, the fresh milk from Windsor Dairy is especially beautiful right now — our weekly jars are now topped with an extra-thick layer of yellow cream that changes flavor each week as the cows get into different herbs and grasses.
Soon, I’ll be making a lot of fresh mozzarella for caprese salad. But while we wait impatiently for our 30(!) tomato plants to start producing, I’ve been using our abundant supply of basil and fresh milk to make ice cream.
Now you might only associate basil with savory dishes, and think that basil ice cream sounds gross. I get it. But I tried putting basil and peaches together in a jam (to be shared with you soon; it’s almost peach season too!) and I realized that basil works just as well with sweet flavors.