Lemon Basil Sherbet

Makes about 1 quart

This sherbet is everything we want in a refreshing frozen treat. It's light and airy yet indulgent, with just the right balance of tart and sweet, and a hint of cream to round out the flavors. Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy of food52.com.

Ingredients

1 cup half-and-half or light cream
2/3 cup granulated sugar
2 tablespoons honey
1 1/2 tablespoons lemon zest
8 fresh basil leaves, divided
2 cups whole milk
Juice of 3 lemons, chilled
Pinches fine sea salt

Method

In a medium heavy-bottomed saucepan, combine the half-and-half, sugar, honey and lemon zest. Bring to a simmer, stirring occasionally to dissolve the
sugar. Remove from the heat and add 4 whole basil leaves. Using the back of a large spoon or ladle, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes.

Remove the basil leaves and discard, then whisk in the milk. Place the mixture in an ice-water bath or refrigerate until completely chilled.

Slice the remaining 4 basil leaves in very thin strips. Whisk the lemon juice into the chilled sherbet base, add the sea salt and stir in the sliced basil. Taste for sweetness; adjust by adding an additional tablespoon or two of
honey, if needed. Freeze the sherbet mixture in an ice-cream maker, following manufacturer's
instructions. For optimal flavor and texture, freeze sherbet for a couple of hours before serving.

Nutrition

Per serving (1/2 cup): 160 calories (50 from fat), 5g total fat, 3.5g saturated fat, 15mg cholesterol, 75mg sodium, 27g total carbohydrate (0g dietary fiber, 24g sugar), 3g protein

http://www.wfmi.org/recipes/2734