Basil ice cream

Real easy

5 dl cream, I use whipping cream, but the recipe calls for 13%
90g sugar – preferably light cane sugar - no idear why I just use normal white sugar.
1 large bunch of Basil - by large I mean real large!

Wash the basil and take the nice looking leaves off. Keep for later.
Put cram and sugar in a pot with the basil stocks (is that the right word?) and the not so nice looking leaves. Stir while heating to a boil. Take the pot off the heat and keep whipping until the sugar is all dissolved. Cool off, and strain to take the basil aside. Throw out the basil. Freeze the ice cream and as you do that, chop op the nice looking leaves (this ought to be by fare the largest part) and stir them in the ice cream mass. Freeze for about 30 minutes, stirring once in a while or use ice cream machine. Save a basil leave or two for decorating …..

Can be made in little portion sized cups and served with chocolate cake or with a strawberry soup