I’ve mentioned before that I have a weakness for sweets with unexpected ingredients. The idea for a basil-infused sweet cream came to me on my evening run, which I cut short to race home and act on my possibly questionable inspiration. I say questionable because I’ve never made basil-infused anything and didn’t consult a recipe. I’m still not sure what my concoction’s best presentation is, but it is tasty (if I do say so myself) and so I’m sure I’ll find many more uses for it soon.

Does anyone else have more basil than they know what to do with this summer? Maybe it’s just that I live alone, but I cannot keep up with my basil plant and just keep tearing off bunches and freezing them whole (which works pretty well for pesto late in the season) to prevent my plant from going to seed. So far I’ve restricted my uses of basil to savory dishes, which is, I’ve decided, far too limiting. I had a bit of white chocolate left over from these cookies, and voilà! Basil and white chocolate cream.

It’s a slightly frothy sweetened cream with flecks of green and a really beautiful, delicate basil flavor. I used it to cream my cold brew coffee this morning, but the basil flavor struggled to shine (though I still thought it was delicious). I couldn’t wait to share this recipe until I’ve tested it in more formats (I’m envisioning it spooned over dry, cakey desserts and possibly as part of a creamy summer cocktail). Instead, I though it would be more fun for you to share with me how you decide to put this sweet little recipe to use.

Basil and White Chocolate Cream

• 1 cup half and half
• 4 ounces high-quality white chocolate
• A small handful (about 1/4 cup) fresh basil leaves

1. In a small saucepan over low heat, slowly heat the half and half, stirring frequently. When it is steaming, add the white chocolate in small pieces and whisk constantly until melted. Remove from heat.

2. Drop the basil leaves, whole but separated from the stem, into the cream mixture and allow to steep until the mixture has cooled a bit, about 15 minutes.

3. In a food processor or blender, blend the mixture until frothy and the basil is flecked throughout. Chill and serve however you like, and by all means leave a comment below to let me know how you do!