Basil Ice Cream Sandwiches

Directions

• Step 1: Combine cream and basil in medium saucepan. Cook on medium heat 5-6 min. or until simmering, stirring often. Remove from heat; cover and steep until mixture is cooled to room temperature. Refrigerate at least 4 hours or until chilled completely.
• Step 2: 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.
• Step 3: Slightly softened ice cream between two Italian pizzelle cookies or vanilla wafer cookies for delicious ice cream sandwiches. Sprinkle chopped pistachios on the edges before wrapping tightly in plastic wrap and storing in the freezer. Keep frozen until ready to serve.