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1
Using a blender or small food processor, grind the basil leaves with the sugar and 1 cup (250 ml) of the cream until the leaves are ground as fine as possible.
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2
Pour about half of the basil mixture into a large bowl and add the remaining 1 cup (250 ml) cream.
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3
Set a mesh strainer on top.
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4
Warm the other half of the basil mixture in a medium saucepan along with the milk and salt.
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5
In a separate medium bowl, whisk together the egg yolks.
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6
Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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7
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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8
Pour the custard through the strainer and stir it into the cream.
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9
Zest the lemon directly into the custard, then stir until cool over an ice bath.
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10
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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11
Try Basil Ice Cream paired with Strawberries in Lemon Syrup.
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12
For 4 servings, combine 1 cup (250 ml) water and 1/4 cup (50 g) sugar with the grated zest of 1 lemon in a small saucepan.
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13
Bring to a boil and cook, stirring, until the sugar is dissolved.
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14
Remove from the heat, pour into a bowl, and chill thoroughly.
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15
Hull and quarter 1 pound (450 g) of strawberries.
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16
Add them to the lemon syrup and let macerate in the refrigerator for 1 to 4 hours.
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17
To serve, spoon the strawberries and some lemon syrup into shallow bowls and float a scoop of Basil Ice Cream in the center.
