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Ingredients
2 cups whole milk
3 tablespoons chopped fresh basil
1/2 cup sugar
4 large egg yolks
1/2 cup well-chilled heavy cream
Special equipment: an instant-read thermometer;
an ice cream maker
Instructions
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Bring
milk, basil, 1/4 cup sugar, and a pinch of salt
to a boil in a 2-quart heavy saucepan, stirring, then
remove from heat and let steep 30 minutes. Transfer
to a blender (reserve saucepan) and blend until basil
is finely ground, about 1 minute.
Beat together yolks and remaining 1/4 cup sugar in a
medium bowl with an electric mixer until thick and pale,
about 1 minute. Add milk mixture in a stream, beating
until combined well. Pour mixture into reserved saucepan
and cook over moderate heat, stirring constantly with
a wooden spoon, until mixture coats back of spoon and
registers 175°F on thermometer (do not let boil).
Immediately remove from heat and pour through a fine-mesh
sieve into a metal bowl. Set bowl in a larger bowl of
ice water and stir until cold, 10 to 15 minutes.
Stir in cream and freeze in ice cream maker. Transfer
ice cream to an airtight container and put in freezer
to harden, at least 2 hours.
Cooks’ note:
Ice cream can be made 2 days ahead.
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