Basil Ice Cream

Another recipe from Fineliving.com; I am on an ice cream kick lately and couldn't chance losing it....

• Ready In: 3 hrs 15 mins
• Yields: 1 1/2 quarts churned ice cream

Ingredients

• 1  quart heavy cream
• 1  cup  about 2 oz. fresh basil leaf, stems removed
• 3  teaspoons orange zest
• 8  egg yolks
• 3⁄4 cup sugar

Directions

1. Bring cream, half (1 ounce) of basil leaves and orange zest to boil. Let steep for 30 minutes.
2. Mix egg yolks and sugar until creamy
3. Return cream to heat, just to the boil.
4. Remove from heat and temper egg mixture with cream, return mixture to heat for just a couple of minutes being careful not to boil mixture.
5. Cool in ice bath.
6. Add remaining basil leaves and blenderize till smooth, let cool overnight
7. Strain mixture and put into ice cream machine and make according to maker.