Basil Ice Cream

Labor Day signifies the end of summer, so I wanted to pay one last tribute to the season by making ice cream.  I bought some basil at the FM with the goal of making a pesto, but I had to improvise when I realized that I was out of pine nuts, so I thought why not make basil ice cream.  Sounds odd, but it's really no different than the idea of mint ice cream, and nothing says summer like fresh basil.  I went with a Philadelphia-style base, which means no eggs or cooking involved, just cream, milk, sugar, vanilla and basil pureed in the blender and strained before churning in my Cuisinart ice cream maker for 15 minutes.  It was sweet and herbaceous, but the basil was not overpowering.  Adios summer!