Mrs. Burns’ Lemon Basil Ice Cr

• Combine the cream, sugar, milk and basil sprigs in a 4-quart saucepan. Bring the ingredients to a boil then shut off the heat and let steep for 20 minutes.

• Whisk the egg yolks together in a small bowl, and slowly add a little of the cream mixture to the eggs while whisking. Add the egg mixture to the pot and heat on low, stirring constantly to prevent the eggs from scrambling. When the mixture coats the back of a spoon, let it cool.

• Using an ice cream maker, follow the manufacturer’s instructions to make the ice cream.

This article appears in Jul 1-31, 2009.