Basil Ice Cream

fresh basil leaves, can of sweetened condensed milk, double cream, vanilla essence

Blanch 45g basil leaves in salted boiling water, drain in a fine sieve over an ice bath and squeeze out excess moisture. Purée the leaves with 3 tablespoons condensed milk. In a large bowl, beat 500ml double cream with 1 teaspoon vanilla essence until thick. Add remainder of condensed milk and basil purée and continue beating. Pour mixture into a plastic container and place in the freezer. Mix with a fork every 45 minutes until almost frozen, or use an ice cream machine. Remove ice cream from the freezer 10 minutes before serving. Serves 4