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1. Measure milk into a heavy-bottomed sauce pan. Bruise and crush 1 cup of lemon basil leaves and add to the pot. Heat milk and basil leaves on medium low to medium high heat and bring to a soft boil, stirring constantly to prevent scorching. Remove pot from heat and allow to slightly cool.
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2. While milk is cooling, add egg yolks, sugar, corn syrup and salt to a large bowl. Whisk together until the yolks become a light creamy yellow.
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3. Strain milk and discard lemon basil leaves.
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4. Temper yolk mixture and warm milk by slowly whisking about 1/3 of a cup of the hot milk into the egg yolks. Slowly pour the remaining milk into the bowl of the tempered egg yolks and whisk until milk and egg mixtures are combined.
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5. Pour yolk and milk mixture back into the pot.
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6. Bring your custard mixture to a soft boil, stirring constantly on medium heat. Cook until thickened; custard is done when a trail can bee seen on the back of a spoon when you run your finger through the custard.
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7. Strain custard through a fine mesh strainer into a clean bowl and place into the refrigerator to completely cool, about 1 hour.
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8. Pulse blackberries, lemon juice and the remaining 1/2 cup of lemon basil leaves in a blender until berry pulp is smooth. Pour berry pulp through a fine mesh strainer placed over a bowl. Set aside and let the juice from the berries drain from the pulp while custard cools.
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9. Remove custard from the refrigerator and stir in the blackberry juice. Add in about a teaspoon of pulp if you would like some seeds in your gelato or leave the seeds out if you prefer.
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10. Process in an ice cream maker as directed by the manufacturer.
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11. Serve immediately or scoop gelato into an airtight container and freeze.
