Ingredients

A thermometer is needed for this recipe.

1 1/2 cups sugar
2 cups heavy whipping cream
2 cups whole milk
10 to 12 large basil leaves, roughly chopped
12 egg yolks

Directions

Combine the milk and cream. Put half the sugar into a bowl and add 1 cup of the milk-cream mixture. Add the egg yolks until thoroughly blended. Set aside.

Put the remaining half of the sugar into a heavy saucepan. Add the remaining 3 cups of the milk-cream mixture. Add the basil and slowly bring to a boil (once the mixture is heated, it will reach a boil quickly). As soon as the mixture reaches a boil, remove it from the heat and let stand for about 5 minutes.

Using a wooden spoon, slowly stir the contents of the saucepan into the bowl containing the egg mixture. Then, place a strainer over the saucepan and pour the combined mixture back into the saucepan. Bring the mixture to medium heat until it reaches 178 F, stirring constantly. (Do not exceed this temperature or the eggs will overcook.)

Pour the mixture through the strainer into a bowl surrounded by ice. Let rest until it is cold. Then, pour the mixture into the ice-cream maker and spin until frozen. Let it set in the freezer for about 3 hours before serving. Serves 6.