Lemon Basil Ice Cream

by Greg Midgette

2 cups Greek Yogurt
1 cup Lemon or Lime Basil (from your garden plants sold by Four Leaf Farm)
½ cup sugar (more to preference)
1 cup whipping cream

1. Place basil and sugar in a blender and mix until the two are completely incorporated,
about a minute. 
2. Add Greek yogurt and whipping cream and mix briefly, just a couple of
seconds to bring all ingredients together.
3. Pour mixture into an ice cream freezer and freeze according to freezer’s directions.
Serve immediately or freeze up to 1 month.