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1
Put the milk and cream in a saucepan and bring to a simmer over medium-high heat.
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2
Add the basil, turn off the heat, and infuse for 30 minutes.
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3
Mix thoroughly with an immersion blender to puree the basil; the milk should turn pale green.
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4
Strain through a fine strainer, pushing down on the solids.
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5
Set up an ice bath in a large bowl.
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6
Return the infused milk to the saucepan and add the 2 tablespoons granulated sugar and the corn syrup.
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7
Bring to a simmer over medium heat.
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8
Whisk the yolks with the 1/2 cup granulated sugar and the invert sugar in a medium bowl.
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9
When the milk is simmering, slowly whisk about 1 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this).
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10
Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180F.
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11
Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, youre very close to the right temperature.
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12
Strain into a medium bowl and set into the ice bath.
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13
Chill completely, stirring often.
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14
Then cover with plastic wrap and refrigerate overnight for the flavors to mature.
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15
Mix again with an immersion blender, then freeze in an ice cream maker.
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16
Pack into a plastic container and freeze for at least 2 hours before serving.
