Season's Best Ice Cream

Carmela Ice Cream's Jessica Mortarotti uses seasonally fresh ingredients and shares tips on making delicious ice cream and sorbet.Her ice cream can be found at the following locations:

Farmers' markets:

South Pasadena: Meridian Ave & Mission St, Thur 4-8pm

Hollywood: Ivar & Selma Ave, Sun, 8am-1pm

Arts District/Little Tokyo: City Hall - South Lawn, 1st St between Main & Spring, Thur 10am-2pm

Restaurants:

Bar on 4: Neiman Marcus

9700 Wilshire Blvd

Beverly Hills, CA 90212

310-550-5900

Tasca Wine Bar

8108 W Third St

Los Angeles, CA 90048

323-951-9890

Vinoteque

4437 Sepulveda Blvd

Culver City, CA 90230

310-482-3490

Auntie Em's Kitchen (Coming soon!)

4616 Eagle Rock Blvd

Los Angeles, CA 90041

323-255-8068

Stores:

Little Flower Candy Company

1424 W Colorado Blvd

Pasadena, CA 91105

626-304-4800

Lemon Basil Sorbet

Serves 4-6

• 4 cups purified water

• 3 cups sugar

• Zest of 4 lemons (Meyers work great!)

• 1 cup lightly packed fresh basil leaves

• 1 ½ cups fresh squeezed lemon juice

Reduce heat to medium, and add the lemon zest and basil. Simmer 3 minutes. Strain and transfer syrup to bowl and chill thoroughly.

Meanwhile, squeeze lemons for juice. Strain juice and reserve in a bowl.

Once lemon syrup is cooled, combine with juice. Cool in refrigerator for 4 hours or overnight.

Freeze in an ice cream machine according to manufacturers instructions.

Music break: Age of the Sun by The Heliocentircs