Basil Ice Cream

I was wandering around my garden yesterday trying to decide upon an herbal ice cream that would go with a chocolate zucchini cake. Thought lemon verbena or lavender would be too delicate and mint was too ordinary. I finally settled on purple basil. The ice cream turned out to be delicious, was strong enough in flavor to stand up to the chocolate, and was an attractive pale green. The basic recipe can be found on epicurious.com. However, I made the recipe entirely in the blender (no need to dirty a mixer bowl), plus used a combination of low fat milk, heavy cream and nonfat half and half, because that's what I had on hand. The chocolate zucchini cake recipe, an old standby for using up baseball bat-sized zucchini, can also be found on epicurious.com. This time I substituted 1/2 cup of applesauce for the 1/2 cup vegetable oil, and noticed no detriment in quality.  I do try to reduce calories when there isn't an impact on quality.  Otherwise, I am with Julia Child who wrote "I, for one, would much rather swoon over a few thin slices of prime beefsteak, or one small serving of chocolate mousse or a sliver of foie gras than indulge to the full on such nonentities as fat-free gelatin puddings."