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1
Place 1 cup of cream in a metal bowl and place over ice
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2
Place into a medium saucepan the rest of the cream, the milk, the lemon zest, the sugar, the inverted sugar (or corn syrup) and the salt. Cook on medium heat until everything melts together.
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3
Add the fresh basil (don't chop it) and cook the mixture until it just begins to boil. Immediately take off heat and cover for 1 hour.
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4
After 1 hour strain the mixture through a fine strainer making sure the press on the basil and zest to extract all of the flavor. Return mixture to saucepan and reheat on medium low.
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5
In a separate bowl beat the egg yolks. Slowly add the heated mixture **IMPORTANT: while you are adding the mixture make sure you are furiously whisking the mixture to prevent the eggs from cooking!
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6
Once half the warmed mixture is mixed with the egg yolks, pour the lemon basil and egg yolk mixture into the saucepan and continue to heat on medium low heat.
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7
Continue to heat the mixture until it thickens enough to cover the back of a spoon and leave a tracer of your finger.
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8
Once you get the proper thickness, strain the mixture into the cream you have set aside in the ice bath to stop the cooking process. You may see some small curdles of cooked egg, but that is okay as long as you strain the mixture.
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9
Stir the mixture and wait for it to reach at least room temperature so that it is safe to put in the fridge. At that point cover with plastic wrap and refrigerate anywhere from 2 hours - Overnight.
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10
Freeze the custard in your ice cream maker according to the manufacturer's instructions.
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11
Freeze overnight.
