Basil Ice Cream Floats

Directions

• Step 1: Combine cream and basil in medium saucepan. Cook on medium heat 6-7 min. or until simmering, stirring often. Remove from heat; cover and steep until mixture is cooled to room temperature. Refrigerate until chilled completely.
• Step 2: Pour cream mixture into blender. Blend on high speed until mixture is smooth and pale green and leaves are no longer visible. Continue pulsing on high speed until mixture forms soft peaks. Transfer to medium bowl. Gently fold in condensed milk, vanilla and salt. Spoon into large airtight container. Freeze 4 hours or until firm.
• Step 3: To guarantee perfect scoops, let the ice cream sit on the counter 5-10 min. before scooping. While the ice cream is settling, freeze serving glasses 5-10 min. to keep the ice cream from melting into the ginger beer too quickly. For each serving, scoop ½ cup basil ice cream into a tall, chilled glass. Top off with ginger beer; serve immediately.
• Step 4: Variations: Try making this frozen drink with alcoholic ginger ale for a great adult summer celebration idea.