Basil Ice Cream Velvety Basil Ice Cream with a Hint of Vanilla Ingredients: 1 cup fresh basil leaves, packed 1 cup whole milk 2 cups heavy cream 3/4 cup granulated sugar 5 large egg yolks 1 teaspoon pure vanilla extract Pinch of salt Directions: In a saucepan, combine basil leaves and milk. Heat gently over medium heat until just steaming, then remove from heat and let steep for 30 minutes. Strain the milk to remove basil, pressing to extract flavor. Discard solids. In a medium bowl, whisk egg yolks with sugar until pale and creamy. Reheat the basil-infused milk until warm, then slowly whisk it into the egg mixture to temper the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil). Remove from heat, stir in vanilla, salt, and heavy cream. Chill the custard in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm. Prep Time: 30 minutes (plus chilling) | Churn Time: 20 minutes | Total Time: 6 hours (including chilling) Kcal: 275 kcal | Servings: 6 servings #basilicecream #herbaldessert #gourmeticecream #homemadeicecream #freshbasil #summertreats #unusualflavors #icecreamrecipes #artisanalicecream #creamybasil #basildessert #custardicecream #vanillabasil #flavorfusion #coolingdesserts #icecreamlover #icecreamfromscratch #freshflavors #greendesserts #sweetandsavory Turn your herb garden into dessert magic! This Basil Ice Cream is smooth, creamy, and surprisingly refreshing. A must-try this summer!

Chicken and Broccoli Pesto Pasta Creamy Chicken and Broccoli Pasta with Homemade Basil Pesto Ingredients: 1 lb boneless, skinless chicken breasts, cut into strips 1 tbsp olive oil Salt and pepper to taste 3 cups broccoli florets 8 oz penne or farfalle pasta 1/2 cup basil pesto (store-bought or homemade) 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1/4 tsp crushed red pepper flakes (optional) 2 cloves garlic, minced Juice of 1/2 lemon Fresh basil leaves, for garnish Directions: Cook pasta according to package directions. In the last 3 minutes of cooking, add broccoli florets to the pot. Drain and set aside. Season chicken strips with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5–6 minutes until golden and cooked through. Remove and set aside. In the same skillet, add garlic and sauté for 1 minute until fragrant. Lower heat to medium and add pesto, cream, and red pepper flakes. Stir and simmer for 2–3 minutes. Return chicken to the skillet and stir in the cooked pasta and broccoli. Add Parmesan and lemon juice. Toss everything to coat in the sauce. Serve warm, topped with fresh basil and additional Parmesan if desired. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 520 kcal | Servings: 4 servings #chickenpesto #broccolipasta #pastarecipe #easyweeknightmeals #comfortfood #pestorecipes #greenpasta #healthycomfortfood #quickdinner #homemadepesto #chickenandbroccoli #pastadinner #onepotpasta #creamybasil #dinnerideas #pastaaddict #flavorfulmeals #familyfriendlydinner #pestochickenpasta #easypastadish This Chicken and Broccoli Pesto Pasta is pure dinner joy! Tender chicken, bright broccoli, and creamy pesto sauce wrapped around perfectly cooked pasta