Basil & Lemon Zest Ice Cream

I love basil anything, so does my family. So with all the rain we've been experiencing, my herbs are abundant and the basil has exploded. We can't eat it fast enough so I like to infuse everything with it, ice cream, sorbets, olive oil, liquor, you name it. What loves basil more than I do? Lemon. This is the perfect combination of garden meets citrus. Cheers!

Ingredients:

1 cup fresh basil
2 lemons zested
2 lemons juiced
3/4 cups granulated sugar
2 cups half and half
1 cup heavy cream
4 egg yolks

Directions:

1. In a medium saucepan on medium heat add your sugar, basil, 1 cup half and half, and heavy cream
2. Once your mixture starts to get hot, remove from heat and let sit for 1 hour
3. Once your mixture has steeped remove your basil leaves and place back on stove on medium heat
4. Add your egg yolks and mix until the custard has become thick and reaches 165-170 degrees Fahrenheit
5. Strain your custard into the remaining half and half and add your lemon zest and lemon juice. Place in refrigerator for 8 hours or overnight
6. When the mixture has cooled completely, add to your ice cream maker and follow the manufacturer's instructions