- 5 or 6 dried basil leaves crushed
- 1 cup heavy cream
- 1 cup sugar
- 2 teaspoon lemon juice
- 1 cup milk
- 1/2 teaspoon pure vanilla extract
Put the basil inside a tea infuser (or create a bundle using a square of cheesecloth). Heat the cream over low and let the basil steep in the cream for approximately 10 minutes. Remove basil, and let cream cool.
Whisk together cream and remaining ingredients, then pour into ice cream maker and freeze according to manufacturer's instructions.