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1
Put lowfat milk in a pan with the vanilla beans.
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2
Bring to the boiling point over low heat.
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3
The moment the lowfat milk bubbles, turn down the heat and simmer for several min.
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4
Take the pan of the heat and keep the lowfat milk hot.
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5
In a large bowl, whisk together the egg yolks and sugar till light and frothy.
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6
Remove the vanilla beans from lowfat milk and pour the warm lowfat milk, a little at a time, over the egg yolk and sugar mix, stirring vigorously.
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7
Pour the mix into the sauce pan and return to very low heat.
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8
Bring almost to the boiling point but not quite, stirring all the time with a large wooden spoon.
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9
Don't allow the mix to boil and lift off the heat a few times during cooking Strain through a fine strainer and stir frequently while it cools.
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10
Whisk the heavy cream till standing in hard peaks, then fold it into the cool custard.
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11
Stir in the Basil and, if desired a modest grinding of black pepper.
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12
pour the mix into an ice-cream maker and churn.
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13
Or possibly pour it into a suitable container and freeze for 2 - 3 hrs.
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14
If not using an ice-cream maker, after about 45 min, remove the container from the freezer, whiz in the food processor for a few seconds and return to the freezer.
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15
After about 45 min repeat the process again.
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16
Leave the ice cream in the freezer till completely frzn.
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17
Remove the container from the freezer about 10 min before you want to serve; the timing will depend on the room temperature.
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18
Spoon into individual coupes or possibly glasses.
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19
Decorate the ice cream with small sprigs of Basil.
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20
Serve with strawberries.
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21
Time: preparation: 20 minutesFreezing: 2 to 3 hrs
