Grind the basil in a blender with half sugar. Mix cream with milk in a pan.
Add basil to the pan and bring to a boil. Beat the yolks with the remaining sugar for several minutes. Then pour half of the milk mixture in a thin stream into the yolks while still not whipping.
Then return the yolks to the pan with milk and cream. Cook constantly stirring until the mass thickens.
To check the readiness, simply swipe your finger on the ice cream scapula and if the trace remains and does not swim then it’s ready.
Pour the ice cream into the container with which we will put it in the freezer and completely cool, then put the plastic wrap directly on the mass. Put in the freezer until it solidifies, stir every 30 minutes.
Ice cream is ready, bon appetit !!!