Thai Basil Ice Cream with Beaumes de Venise Fruit Compote

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4 cups milk (reduced with Thai basil to 2 cups yield)

2 cups Thai basil leaves

1/2 cup mint leaves

1 Tahitian vanilla bean, split lengthwise and scraped

1/2 pound sugar

3/4 cup egg yolks

2 cups heavy cream

BEAUMES DE VENISE FRUIT COMPOTE:

1 small pineapple, peeled and 1/2-inch dice

2 mangoes, 1/2-inch dice

1 small strawberry papaya, 1/2-inch dice

1/2 cup Beaume de Venise wine (sweet muscat from Cotes du Rhone)