Basil Ice Cream

(Courtesy of completelydelicious.com)

Ingredients:
1 c. packed basil leaves
3/4 c. sugar
2 c. heavy cream
1 c. whole milk
Pinch of salt
5 egg yolks
1 lemon

Directions:
Using a food processor to grin the basil leaves with the sugar and 1 c. of the heavy cream, until the leaves are ground as fine as possible.  Pour half of the mixture through a strainer into a large bowl.  Add the remaining 1 c. of heavy cream to the bowl.

Heat the other half of the basil mixture in a saucepan along with the whole milk and salt over medium heat.  In another bowl, whisk together the egg yolks.  When the basil mixture is steaming, slowly pour into the egg yolks while whisking constantly.  Return the mixture back into the saucepan. 

Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until it is thick enough to coat the back of a spoon, about 5 minutes.  Pour the custard through the strainer into the bowl with the cream mixture.  Zest the lemon directly into the custard, then cool over an ice bath while stirring.

Chill completely, then freeze in an ice cream machin according to the manufacturer's instructions.  Let harden in the freeze for a few hours before serving.