Salty basil ice cream

Ingredients for 10 servings:

• 375 g natural yogurt
• 250 ml milk
• 50 g sugar
• 1 tsp salt
• 1 pinch of herbal salt
• 1 pinch(s) of pepper
• 1 pinch(s) garlic powder, more or less if desired
• 40 g basil, freshly picked
• 1 lime(s), the juice, possibly more
• 1 tbsp balsamic cream
• some vanilla flavor

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Starter, amuse-bouche

Mix the yogurt, milk, sugar, and spices in a bowl. Add the lime juice, or two limes if desired, depending on your taste. Finely chop the basil and mix in. Stir in the balsamic vinegar and vanilla extract, and transfer everything to the ice cream maker. Freeze until solid. Once solid, scoop out small ice cream balls and serve. It’s best as an appetizer or amuse-bouche with tomato and mozzarella skewers and a drizzle of balsamic vinegar, or simply as a refreshing ice cream for those who don’t like it too sweet.