Basil Olive Oil
2 cups basil leaves (washed and dried)
1 cup extra virgin olive oil

Fill a medium size bowl with ice and water and set aside. Bring a large pot of water to boil. Once the water is boiling, add the basil leaves and leave them in the water for 5 seconds. Remove the basil from the boiling water and put it immediately into the ice water. Squeeze the water from basil leaves and dry them a bit more with a paper towel. Separate the leaves a bit and toss them into a blender. Pour olive oil into the blender. Turn on the blender and puree the basil until there are no more pieces showing in the mixture (about 1 minute). Pour mixture through a sieve. Gently run a spatula back and forth over the mixture to help strain it. Rinse the sieve. Wet and wring out a double layer of cheese cloth and then line the sieve with it. Strain the oil this way two more times. The last time you strain the oil use 4 layers of cheese cloth. Makes about 1/2 cup.

Basil Olive Oil Ice Cream
2 Cups Whole Milk
1 Cup Heavy Cream
1/2 Cup Sugar
1/2 Cup Basil Olive Oil
6 Egg Yolks
Pinch of Salt

1. In a medium saucepan, over low heat, add all of the ingredients.
2. Whisk briskly until the egg yolks are smooth and completely incorporated into the mixture.
3. Continue to whisk while ingredients warm and until the sugar melts.
5. Once the mixture is slightly thickened (check this by swirling a spoon in the mixture and drag your finger across the back of the spoon – this should leave a path through the custard that is on the spoon).
6. Remove from heat and let cool.
7. Cover the surface of the custard with plastic wrap and refrigerate until completely chilled.
8. Once chilled, remove plastic wrap and pour mixture into ice cream machine following manufacturer’s instructions.
9. Cover and freeze for at least 2 hours.
— Margaret Dentlinger