Cinnamon Basil Ice Cream

Directions

1. 1
   Bring the milk to a simmer in a medium-sized saucepan.
2. 2
   Stir in the basil and cinnamon stick, cover, and remove from heat.
3. 3
   Steep 15 minutes, then pour the milk through a sieve, pressing down on the solids to extract all the liquid.
4. 4
   Whisk together the egg yolks and sugar in a large mixing bowl.
5. 5
   Whisk the cinnamon-basil flavored milk.
6. 6
   Pour it back into the saucepan and stir constantly with a rubber spatula over medium heat just until the custard thickens enough to coat the back of a spoon (180 degrees) but no further or it may curdle.
7. 7
   Pour the custard back into the mixing bowl and cool, either over ice or in the refrigerator, until the custard is very cold.
8. 8
   Whisk in the heavy cream.
9. 9
   Freeze in an ice cream maker.
10. 10
    Store in a covered container in the freezer until firm enough to scoop.