Strawberry Basil Ice Cream

Basil Cream

• 2 cups cashews (soaked at least 3 hours then drained)
• 2 cups water
• handful fresh basil (1/4 cup packed tightly)

1. Place cashews and water in high-speed blender.
2. Process until very smooth.
3. Bruise the basil (crush it in your hand to start releasing the oils).
4. Stir into cream, place in container and refrigerate for 24 hours, stirring occasionally.
5. Strain (a colander works the best as this is quite thick.)

Ice Cream

• 2 cups basil cream
• 1/2 cup brazil nut milk (see: Brazil Nut Milk)
• 1/2 cup agave nectar
• 1 cup chopped strawberries

1. Combine basil cream, brazil nut milk, and agave.
2. Freeze according to manufactures instructions. (You can also freeze in the freezer, scraping occasionally while freezing.)
3. Remove from ice cream maker and stir in chopped strawberries.
4. Place in container (I use glass) to finish off freezing.