Ingredients

4 oz/113 g fresh basil

5.3 oz/150 g granulated sugar

32 liq oz/946 ml half-and-half

6(3.9 oz/111 g)large egg yolks

Preparation

  1. Blanch and purée the basil leaves.
  2. Combine the sugar and half-and-half in a saucepan and bring to a boil. Temper in the yolks and cook until the mixture coats the back of a spoon. Add the basil and pass the mixture through a chinois. Cool in and ice bath.
  3. Process in an ice cream machine according to the manufacturer’s instructions.