What You Need:

3 C of milk, divided
3/4 C of sugar
6 egg yolks, lightly beaten
6 large sweet basil leaves
3 C of strawberries, halved

How to Make It:

Place a saucepan over medium heat.
Pour 1 1/2 C of milk into the saucepan.
Whisk in the sugar and egg yolks until well combined.
Add the sweet basil leaves to the pan.
Press the basil leaves against the side of the pan with a wooden spoon to bruise the leaves.
Cook the mixture for 5 minutes, stirring constantly, or until a finger mark runs clear on a coated metal spoon.
Stir in the remaining milk and set the pan aside to cool slightly.
When cooled, cover the pan with plastic wrap and set aside.
Puree the strawberries in the blender until smooth.
Remove the basil leaves from the milk mixture and discard.
Stir the strawberry mixture into the milk mixture until blended in well.
Cover with plastic wrap and chill for at least 2 hours or until very cold.
Transfer the chilled mixture to the ice cream maker and freeze according to the directions for your maker.
Ripen the ice cream for 4 hours.

Makes 12 servings

Bruising basil leaves is important in releasing their full flavor. It allows the flavor to blend in without crushing the leaves. Crushed leaves are difficult to remove them from the cooked mixture.