One of my favorite quests in regard to food is discovering unique flavors of ice cream. Although I'm likely to avoid flavors such as chicken wing, I have had black pepper, guiness stout and earl grey ice creams at various points in my life.

I think that herbs is an underused ingredient involved in making the summer time treat. So imagine how thrilled I was when I came across a recipe from Better Homes and Gardens that includes basil. I tried it almost immediately.

It worked out very well, with the basil adding a sweet, grassy flavor to the ice cream, giving the impression that the entire straberry, from stem to fruit, was used.

It may not be as exotic of a flavor as fried eggplant, but it's still worth trying.

• 1 1/2 cup whole milk
• 1 1/2 cup heavy cream
• 1 cup sugar
• 6 egg yolks, beaten
• 6-8 basil leaves
• 3 cups strawberries, halved

In a bowl, combine the milk and the heavy cream. Pour 1/2 of the milk mixture into a medium saucepan. Add sugar, egg yolks and basil. Crush the basil against the side of the pan using a spoon.

Place the pan over medium heat and allow to cook until the mixture thickens enough to coat the back of a metal spoon. Remove from heat and slowly stir in the rest of the milk. Place lid on saucepan and place in the refrigerator for 30 minutes.

In a food processor or blender, puree the strawberries until very smooth. Remove the basil from the milk mixture, and stir in the strawberries. Place back in the refirgerator and allow to cool for 2-3 hours.

Freeze the ice cream as per your ice cream makers instructions.

(12 servings)