Basil Ice Cream

Makes 4 cups


2 cups whole milk
½ cup fresh basil leaves, chopped
½ cup sugar
4 egg yolks
1 cup heavy cream


In a medium sauce pan combine milk, sugar and basil leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing basil to infuse, take off heat and allow to cool. Transfer mixture to a blender and blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.