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1
In a food processor, combine the basil and sugar.
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2
Pulse until very finely ground.
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3
The sugar should be bright green and look almost like pesto.
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4
Combine the cream, milk, and basil-sugar in a large pot over medium heat.
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5
Scrape out the seeds of the vanilla bean and add them to the cream mixture; put the pod in there too for extra flavor.
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6
Simmer gently, stirring, until the sugar is dissolved, about 5 minutes.
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7
Ideally, the temperature should reach 175F (just scalding); this should take 5 to 8 minutes.
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8
In a large mixing bowl, whisk the egg yolks until slightly thick and yellow.
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9
Gradually whisk half of the hot cream into the yolk mixture (do not add it too quickly or the eggs will scramble).
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10
Return the entire mixture to the pot and whisk constantly over medium-low heat until the custard is thick enough to coat the back of a spoon and leaves a path when you run your finger across it, about 5 minutes; do not allow to boil.
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11
Pass the custard through a fine-mesh sieve into a large container.
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12
Chill the ice cream base completely in a large bowl full of ice water, stirring here and there.
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13
Mix in the salt once completely cold.
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14
Churn in an ice cream maker according to the manufacturers directions.
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15
When done, the ice cream will be the consistency of soft serve.
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16
To harden the ice cream fully, freeze in a covered plastic container.
