Having some lemon basil from Lancaster Farm Fresh CSA leftover from the pesto recipe decided to try my hand at basil ice cream.  Turned out pretty well, but not as green hued as I thought it would be.

Lemon Basil Ice Cream Recipe

• 1 cup lemon basil
• 1/2 cup sugar
• 2 cups milk
• 1 cup heavy cream
• 3 egg yolks

In a double boiler, bring the milk, cream, sugar and basil to high heat (170 degrees F) for ten to fifteen minutes to steep the flavor of the basil in the milk.  You can either blend in the basil, with a hand blender, or not depending on how strong a flavor you like.  Whisk about 1/2 cup of the hot milk into the egg yolks to temper, and then whisk the yolks into the milk.  Cook at 170 degrees F for three minutes or until the mixture coats the back of a wooden spoon.  Strain into a bowl, and cover with plastic wrap directly on the liquid to keep a skin from forming while you chill in the fridge for four to six hours.  

Strain while pouring into the ice cream maker.  I like to run it in my ice cream maker for thirty to thirty five minutes and eat right away.  You can let it set in the freezer if you like it firmer before eating.