Ingredients

• 2 cups basil leaves
• 2 cups milk
• 1 cup heavy cream
• ³⁄₄ cup sugar
• 1 tbsp. lemon zest
• ¹⁄₄ tsp. salt
• 6 egg yolks

Instructions

1. Combine basil, milk, cream, sugar, zest, salt, and yolks in a blender and puree until smooth. Pour into a 2-qt. saucepan and heat gently until sugar dissolves. Remove from heat and pour through a fine strainer; chill in the refrigerator. Pour into an ice cream maker and freeze according to manufacturer's instructions. Serve garnished with fresh basil leaves.