Over the weekend Matthew tried out this recipe for Lemon Basil Ice Cream. It was indescribably good. Fresh, bright flavors and more basil-y than lemony. If you have an apparatus around for making ice cream, I highly recommend giving this one a try.


  • 3T vegetable oil
  • 4 garlic cloves, thinly-sliced (or 2 tsp minced if you are using jarred minced garlic)
  • 1-2 sliced fresh chili peppers, optional
  • 1lb ground beef, or other ground meat/protein
  • 3T fish sauce
  • 2t soy sauce
  • 1t brown sugar
  • Whole leaves from 1 bunch Thai basil

    Crushed red pepper (optional), sliced tomatoes and cucumbers, to serve

Heat oil over medium heat in a large frying pan. Add garlic (and fresh chili peppers, if using) and sauté 1-2 minutes or until golden.

Add beef to the pan and sauté, stirring, until almost (or just barely) cooked through.

Add fish sauce, soy sauce, and brown sugar. Cook for about another 3 mins, to allow flavors to mingle and until the meat is cooked through.

Mix in the Thai basil leaves, stirring for another minute or so, just until they start to wilt. Remove from the heat.

Serve with rice.

Serves 4-6.