It's Too Darn Hot

So here's a SUPER easy lemon buttermilk basil ice cream recipe.

Of note: does require ice cream maker. Such is life.

Combine 2 cups sugar, 1 quart buttermilk, 2 tbsp lemon zest, 1/2 cup lemon juice, a big bunch of muddled basil leaves. Put in fridge a few hours. Strain out basil leaves. Put in ice cream maker. Put in freezer a few hours. Eat and enjoy. Try to avoid heat stroke.