basil ice cream

Basil Ice Cream
Adapted from various places..

2 cups reduced fat milk
1 cup packed fresh basil
1/2 cup sugar
4 egg yolks
1/2 cup heavy cream (or 1/2 & 1/2)

Bring milk, basil, 1/4 cup of sugar to simmer in saucepan and remove from heat. Steep basil in mixture for 30 minutes. Transfer to blender/food processor until well blended.
Beat yolks and remainder of sugar in bowl until well blended and pale (using electric mixer is handy). Add milk mixture in slowly, stirring constantly. Pour into saucepan and cook over medium heat, stirring constantly until spoon is coated with mixture (do NOT boil). Remove and chill, either in fridge or in ice bath, depending on timing.
Once chilled, pour mixture into ice cream freezer (1 gallon), according to instructions (~20 minutes).