Makes about 1 quart This is the perfect recipe to try when you’re ready to venture a little off the beaten path. Most people think of basil, a cousin to mint, as a savory ingredient. However, its slight licorice flavor lends itself to sweet things, too. Make this recipe in the summer, when basil is extra fragrant and flavorful. You won’t get the same results using basil grown in a hothouse in the middle of winter.

TECHNIQUE: Ice cream

SPECIAL EQUIPMENT: Ice cream machine

INFUSING AND CHILLING TIME: 20 minutes, plus 2 hours or overnight

SHELF LIFE: 1 week

INGREDIENTS

• 2 cups heavy cream
• ¾ cup 1% or 2% milk
• ½ cup sugar
• ¼ teaspoon kosher salt
• 15 to 20 fresh basil leaves, torn or chopped fine into ⅛-inch pieces
• 5 large egg yolks

INSTRUCTIONS

INFUSE THE MILK/CREAM

1. In a heavy nonreactive saucepan, stir together the cream, milk, half of the sugar (¼ cup), and salt over medium-high heat.
2. Add the basil when the mixture begins to bubble around the edges. Remove from the heat and cover the pan.
3. Let steep for about 20 minutes or until the cream mixture has a sweet basil flavor. Taste to monitor the progress.
4. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the remaining sugar (¼ cup). Set aside.
5. Carefully scoop out about ½ cup of the hot cream mixture and whisk it into the bowl with the egg yolks. Repeat with another ½ cup of hot cream. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
6. Uncover the cream mixture and put the pan over medium-high heat. When it approaches a bare simmer, reduce the heat to medium.
7. Cook the mixture over medium heat, stirring constantly, until it thickens, coats the back of a spatula, and holds a clear path when you run your finger across the spatula for 1 to 2 minutes longer.
8. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, stir the base occasionally until it is cool. Cover with plastic wrap and refrigerate the base for at least 2 hours or overnight.
9. Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

MAKE IT YOUR OWN

• Experiment with different varieties of basil or other leafy fresh herbs such as lemon verbena. Each herb will require a different infusion time, so be sure to taste along the way.

SERVE IT WITH

• Cheesecake Ice Cream
• Sliced Strawberry Topping
• Mandarin Orange Olive Oil Ice Cream