1 1/2 cups (375 mL) whipping cream
2 tablespoons (30 mL) pure vanilla
Pinch of salt
7 egg yolks
2 tablespoons (30 mL) granulated sugar
2 1/2 tablespoons (37 mL) brown sugar
1 cup (250 mL) lightly packed fresh basil leaves
1 1/2 cups (375 mL) milk
In a heavy-bottomed saucepan over medium heat, combine cream, vanilla and salt. Stir until very hot but not boiling, and salt has dissolved.
In a large bowl, whisk egg yolks and sugars together, keeping the motion constant. Gradually add hot cream to yolk mixture.
In a blender on high speed, purée basil and milk together until very smooth and green. Add to egg/cream mixture. Pour mixture, no more than an inch deep, into ceramic dishes and place in a large pan with about 1/2-inch (1 cm) of water in the bottom. Bake at 275°F (140°C) until set, about 25 minutes. Cool, and then freeze.
Transfer frozen custard to a mixer with a paddle attachment, and beat briskly for a few seconds until soft and creamy. Serve immediately. Makes 6 servings.
Note: Sean suggests serving this with a warm, buttery cake-or Italian style, with biscotti and coffee.