Basil Ice Cream

Name: Basil Ice Cream
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 8 scoops
Ingredients: 3 cups half-and-half; 2 cups packed basil leaves; 3/4 cup sugar; 1/2 teaspoon salt; 6 egg yolks

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Level: Easy

Total: 4 hr 30 min (includes freezing time)
Active: 30 min

Yield: 8 scoops

Level: Easy

Total: 4 hr 30 min (includes freezing time)
Active: 30 min

Yield: 8 scoops

Ingredients

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3 cups half-and-half

2 cups packed basil leaves

3/4 cup sugar

1/2 teaspoon salt

6 egg yolks

Directions

Place the half-and-half, basil, sugar, salt and egg yolks in a blender. Blend until completely smooth.
Transfer the mixture to a double boiler, and heat, stirring constantly, until the eggs just begin to thicken and the sugar has dissolved. Remove from the heat and strain through a fine-mesh sieve into a metal bowl. Set the bowl in an ice water bath to rapidly chill.
Churn in an ice cream machine according to manufacturer's instructions. Freeze until ready to use.