basil ice cream 2 cups whole milk 3 tablespoons chopped fresh basil ½ cup sugar 4 large egg yolks ½ cup well-chilled heavy cream Special equipment: instant-read thermometer; ice cream maker   1. Bring milk, basil, ¼cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute. 2. Beat together yolks and remaining ¼ cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). 3. Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes. Stir in cream and freeze in ice cream maker. back