Lemon Basil Sorbet

This is a very interesting and refreshing dessert.
Although this does not follow the Paleo diet it is still Gluten Free and delicious!



Ingredients


1 Cup Half-and-Half 
2/3 Cup Sugar 
2 Tbsp Honey 
1 1/2 Tbsp Lemon zest 
8 fresh Basil leaves, divided and Chiffonade
2 Cups Whole Milk 
Juice of 3 Lemons, chilled 
Pinches fine Sea Salt


Directions


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.
*It may look like the cream is curdling, however it all turns out fine in the Ice Cream maker process.

Slice the remaining 4 basil leaves in very thin strips (Chiffonade).
* You can Chiffonade the Basil leaves by stacking them on top of each other and rolling them up together from the bottom upwards.  Then slice the roll into small strips.  This will keep the Basil from bruising and make cutting these strips easier and faster.


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.


Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy of food52.com.