My basil always seems to get a growth spurt in late summer. I have picked leaves for caprese salads and panzanella; stirred it into pasta; and nibbled on it as snack. By summer, I want to find ways to store it for the winter when I crave the bright green goodness of summer.

I always make a few jars of pesto, storing a couple in the freezer and gifting the rest to friends. My favorite way to store summer herbs is in ice cream.

This soft green custard creates a beautiful and elegant ice cream to lick or dollop as you wish.