Yes, that’s exactly the reaction I got from my neighbour when I asked her if I could borrow her ice cream machine, shortly before she pantomimed sticking her finger down her throat, as if the mere thought of it made her sick. Clearly she has no imagination. Or maybe she has too much. Because the reality is that the first delicious teaspoon of basil ice cream is one of those dreamily perfect moments like …um, like…oh, well, I’m sure an example will come to me in a second.

The point is, it’s not as odd as it sounds, doing something sweet with basil. In fact ’sweet basil’ is the most commonly grown type of basil in the world, and there are nearly 60 types. The Asian basils are often strongly scented with clove, as they have a high proportion of eugenol (shared with cloves), while Licorice or Anise Basil have anethole in common with anise (hence the name). As you can imagine, these flavours and scents are perfectly suited to light and delicate desserts, as is the high level of citral (also in lemon verbena) and limonene (also in lemon peel) in lemon and lime basil, or cinnamate (yes, that would be cinnamon). Over 20 different essential oils, in various levels, give all these basils distinctive flavours and aromas. It’s our job to figure out which goes with what.

Perhaps one of the reasons basil is so widely used is that they are all so different that each type lends itself to the cuisine of the region where it is grown. You may automatically associate basil with Mediterranean food, particularly Italian, but it originated in India and Asia, and is commonly used in Thai and Chinese cooking as well. While the flat leaf basil found in Vietnam goes particularly well with fruits such as strawberries and raspberries. The seeds are also soaked in water to release a gelatinous substance used in Asian drinks and sweets such as sherbets. (yes, I’ve done my homework).

This is what I should have told her, but instead I found myself spitting: ‘well I won’t be offering you any then!’ and I was only half joking. How dare she spoil my basil dream. I could already taste the subtly fragranced creaminess on my palate. Good thing neither of us were acting like spoilt teenagers. I still needed to borrow her machine as this is one ice cream that you can’t really get away with hand blending. And clearly my threat of exclusion was more of a relief than a worry to her. Funny how such a subtle herb provokes such strong reactions.

Basil doesn’t really work when it is dried. The flavour changes completely. So it is mostly used fresh in salads or ripped and thrown into cooking at the last moment. It loses a lot of it’s flavour and aroma when cooked as well. Funnily enough though, it freezes pretty well, losing colour, but not much aroma or taste. So really, ice cream is a perfectly logical thing to make with all those spare leaves going mad in the greenhouse. And I’ve already got enough pesto to last me a year. Right then, I will not be deterred. Basil Ice cream it is.

Struggling upstairs under the unwieldy weight of her machine (it is one that you plug in and which has its own inbuilt freezer), I was particularly conscious of the olfactory wall of basil which I hit as I entered the kitchen. Heavenly! No wonder it is variously known as the ‘king’ of herbs (from the Greek basileus) and as Holy basil (or Tulsi to Hindus), which is used to prepare Holy water in the Greek Orthodox Church. In fact, for more than 5 000 years basil has been inextricably linked with religion and royalty, from Ancient Greece and Rome, to India. It is even said to have been found growing around Jesus’ tomb after the resurrection.

More prosaically, a pot on your kitchen windowsill should deter flies as several sprigs burnt on the barbecue should act as a mosquito repellent. It is also said to aid digestion, help with mouth ulcers, act as a stimulant for colds and flu, make a refreshing bath, soothe menstrual cramps, oh yes, and be delicious in just about any salad or pasta. Still need an excuse to love it?

Well then you’ll just have to try this subtly decadent Basil Ice Cream which is perfectly offset by a Raspberry & Balsamic Coulis.

And I’ve just realised what that first mouthful is like…the moment you climb in to bed after a long day, breath in the scent of freshly laundered sheets, lay your head on a crisp cool pillow and sigh: ‘Aaaah! I should have done this hours ago….’

I hope that once upon a tart who is hosting this week’s Weekend Herb Blogging will accept this as my entry for WHB #101.

Vanielje Kitchen Cook Book

Fresh Basil Ice Cream

Balsamic Raspberry Coulis

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