2 cups basil leaves
2 cups milk
1 cup heavy cream
3/4 cup sugar
1 Tablespoon . Lemon zest
1/4 teaspoon salt
6 egg yolks
Basil, milk, cream, sugar, zest, salt and yolks should be combined in a blender and puree until smooth
This mixture should be poured into a 2 quart sauce and and it should heated until the the sugar dissolves very gently.
Take off heat and then pour piur through a strainer that is fine. Chill in regrigerator. Put the ingredients in the ice cream maker and freeze according to package directions..
Garnish with fresh mint leaves
