A super simple ice cream recipe, which is perfect for eating all summer long.
This recipe is courtesy of My Recipes.
Place the cream cheese, half and half, sugar, buttermilk, vanilla bean paste, and salt, in a blender and process for 30 seconds, or until very smooth. Cover and chill for at least 2 hours.
Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
Stir together the strawberries, strawberry preserves, and basil.
Stir the strawberry mixture and crushed pretzel sticks into the prepared ice cream. Freeze for at least one hour before serving.