Basil Ice Cream
Signature dessert that will keep you wanting more after each bite.
Bring half and half, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2 quart heavy saucepan while stirring. Then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.
Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add your half and half mixture in a stream, beating until combined well.
Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175° F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl into a larger bowl of ice water and stir until cold, 10-15 minutes.
Stir in vanilla and cream and freeze in an ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
Sprinkle with additional chopped fresh basil to serve. Enjoy!