Basil Ice Cream

In a pot, heat the milk and basil leaves until it comes to a boil. Once the milk boils, turn off the heat, cover the pot with a lid, and let it rest for 30 minutes.

Then blend the milk in a blender with the basil leaves. At this stage, also add the condensed milk. And mix everything well.

Whip the cream. Then fold in the blended mixture and mix. Transfer to a freezer-safe container and freeze for at least 4 hours or until the ice cream hardens, preferably overnight.