Heat the milk almost to a boil. In a separate container beat the egg yolks with sugar, add flour. Remove from heat the milk and pour a little in a bowl with egg yolks. Thus we will not allow them to curl up. Add milk in small portions, while stirring intensively.

Return entire mixture to saucepan and continue heating until the mixture thickens. To boil not to bring!.

Remove from heat and leave to cool. If desired, you can add Basil, its flavor will dominate the flavor of the oil. Grind it in a blender. Or at this stage you can add the juice and zest of one lemon. When milk mixture has cooled, add the oil and whisk everything in a blender.

Freeze the mixture for 3-4 hours. If there is no ice cream maker, stir a few times during this time (approximately every hour).