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1
In a large pot of boiling water, quickly blanch the basil. Be sure to have a bowl of ice water ready to shock the basil after blanching.
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2
Combine half & half, heavy cream, and vanilla bean along with the pod. Place over a medium-high burner and bring to a simmer. Be sure not to let it reach a boil!
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3
In a large stainless steel bowl, whisk together the egg yolks and sugar until the mixture reaches a custard-like consistency. Remove the vanilla pod from cream and discard. Then, temper the cream into the egg mixture a little at a time, whisking continuously.
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4
Once all the cream is incorporated into the egg mixture, place the bowl over a double boiler- save on clean-up by re-using the pot you blanched the basil in. Whisk the ice cream base over the boiler for about 10 minutes. When it begins to thicken, strain the cream base through a fine chinoise; this will ensure no impurities get into the final product. Place the mixture into the refrigerator.
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5
Puree the basil a blender with a splash of olive oil.
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6
Once your cream mixture has chilled, pour it with the basil puree into your ice cream machine. Follow your ice cream machine's instructions for churning. 25 minutes is typically a sufficient amount of time.
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7
Scoop ice cream out of the machine and place in your freezer.
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8
Once frozen, serve garnished with basil in your favorite set of sundae dishes-we love the way our Weck jars look paired with icy treats, playful wooden spoons, and orchard-fresh fruit.
