2 cups milk
2 cups half-and-half
1 cup sugar
1 vanilla bean, split open and scraped
8 egg yolks
1 tsp. vanilla
3 cups basil leaves
- Bring milk, half-and-half, sugar and vanilla bean to a simmer. Beat yolks in bowl, and temper them with 1/2 cup warmed cream mixture. Pour egg mixture into saucepan, and add vanilla bean scrapings and vanilla.
- Blanch basil in boiling water until tender, about 10 seconds. Drain, shock leaves in ice bath and squeeze dry. Place leaves and 1/2 cup cream mixture in food processor or blender, and process. Stir basil mixture into cream, and set aside to infuse basil flavor into cream as it cools to room temperature. Strain, and freeze according to ice cream maker’s instructions.