With lemon to remove the zest, Basil wash and dry

Heat milk until bubbles, but do not boil. In hot milk add Basil and lemon zest. Cover with a lid or foil to give the milk to infuse (the time depends on how intense a flavor you want to). Then strain through a sieve.

Yolks to grind with sugar.

The egg yolks add the Basil in the milk, stir with a whisk and put on fire. Stirring constantly over a low fire warmed the ground, until it begins to thicken. Remove from the heat and stir some more. If you suddenly notice that the weight begins to flake and appear small grains - do not worry, everything is fixable. For this you need to very quickly pour the mixture into a cool bowl to put on an ice-water bath and to actively interfere. The mixture will acquire the proper consistency. Put the mixture to cool in the fridge. Meanwhile, whip the cream and add them to the cooled mass.

If you, like me, there's no morozhenitsu - sent our ice-cream in the freezer. You need to stir about every hour (depends on your camera). Ice cream begins to freeze around the edges of the vessel, because it is necessary to scrape and mix with the main mass. How thick is the ice cream - the more often you need to stir (about every half hour).

When the ice cream is ready, it is better to divide the entire mass into portions, to be defrosted each time. You can pour ice cream chocolate.