Method

• In a saucepan, heat milk and basil leaves until it comes to a rolling boil
• Once the milk boils, switch off, cover the saucepan with a lid and let it rest for 30 minutes
• Once rested, put the milk mix into a blender with the basil leaves and condensed milk
• Blend everything well
• Whip the cream until stiff peaks form then fold in your blended mixture
• Transfer to a freezer safe container and freeze for a minimum of 4 hours or until the ice-cream is set, preferably overnight