Creamy Basil Ice Cream

Heat the whole milk together with the basil leaves in a pot until it is just about to boil. Once the milk is hot, remove the pot from the heat, cover it with a lid, and let the mixture steep for about 30 minutes so that the basil aroma can fully develop.

Pour the cooled basil-milk mixture into a blender and blend everything finely until the leaves are completely crushed. Then stir in the sweetened condensed milk until a smooth mixture is formed.

Whip the whipping cream until stiff and carefully fold in the basil mixture. Pour the mixture into a freezer-safe container and place it in the freezer for at least 4 hours, preferably overnight, until the ice cream is firm.