Recipe courtesy of Jimmy Wong

Thai Basil Ice Cream

Makes 1 quart

2 cups heavy cream

¾ cup 2-percent milk

½ cup sugar, divided in half

20 Thai basil leaves, torn

5 egg yolks, large

½ teaspoon salt

In a saucepan, add the cream, milk, salt, and half of sugar and heat over medium-high

heat. When mixture begins to simmer gently, add the basil and stir. When the mixture

begins to simmer again, remove the saucepan from the heat and cover. Let the

mixture steep for about 20 minutes or until it is fragrant and sweet. Whisk the yolks and

remaining sugar together in a heatproof bowl. Uncover the saucepan containing the

infused cream and heat on medium until mixture reaches a bare simmer. Temper 1 cup

of the mixture into the yolks in the heatproof bowl, ½ cup at a time. Pour tempered

mixture back into saucepan and heat for 1-2 minutes longer or until the mixture coats

the back of a spatula. Strain the ice cream base into a container and chill the

base overnight before spinning using your desired method.