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Basil Ice Cream Floats

Name: Basil Ice Cream Floats
Prep time: 6 min
Cook time: 5 min
Total time: 11 min
Yield: X
Ingredients: 3 cups heavy cream; 1 cup tightly packed fresh basil leaves (about 1 ounce); 1 can (14 ounces) sweetened condensed milk; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 12 bottles (12 ounces each) ginger beer

Yield
Serves 12

Prep Time
6 minutes

Cook Time
5 minutes

Make our Basil Ice Cream Float your go-to dessert this summer. It will satisfy any sweet tooth with the light and refreshing flavors of fresh basil, heavy cream and fizzy ginger beer.

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Ingredients

3 cups heavy cream

1 cup tightly packed fresh basil leaves (about 1 ounce)

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

12 bottles (12 ounces each) ginger beer

Directions

Combine cream and basil in medium saucepan. Cook on medium heat 6â€“7 min. or until simmering, stirring often. Remove from heat; cover and steep until mixture is cooled to room temperature. Refrigerate until chilled completely.
Pour cream mixture into blender container. 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.
For each serving, scoop 1/2 cup basil ice cream into a tall, chilled glass. Top off with ginger beer; serve immediately.

Tips

Freeze serving glasses 5–10 minutes to keep the ice cream from melting into the ginger beer too quickly.
To guarantee perfect scoops, let the ice cream sit on the counter 5–10 min. before scooping.
Try making this frozen drink with alcoholic ginger ale for a great adult summer celebration idea.