Jasmine Ice Cream With Plum Sauce

• 1 tablespoon loose-leaf jasmine tea
• 1/4 cup boiling water
• 1 can (15 ounces) plums, pitted
• 2 tablespoons minced fresh basil
• 1/2 teaspoon vanilla extract
• 4 cups vanilla ice cream, softened
• Fresh basil leaves, optional

1. Place tea in a 1-cup glass measuring cup. Add boiling water; steep 4-6 minutes according to taste. Strain tea, discarding tea leaves. Cool to room temperature.
2. Drain plums, reserving 1/4 cup syrup. Place plums, basil, vanilla and reserved syrup in a food processor; process until smooth. Press plum mixture through a fine-mesh strainer into a small bowl; discard pulp. Refrigerate, covered, until serving.
3. Place ice cream in a large bowl; stir in tea until blended. Cover and freeze 4 hours or until firm. Serve with sauce. If desired, top with basil leaves.

looseleaf jasmine tea, boiling water, fresh basil, vanilla, vanilla ice cream, fresh basil

Taken from www.tasteofhome.com/recipes/jasmine-ice-cream-with-plum-sauce/ (may not work)