Basil ice cream

Put the bunch of basil and the sugar in a small food processor and whiz until the basil is finely chopped and the sugar turns bright green! Then whisk the egg yolks together with the basil-flavoured sugar in a bowl until thick and creamy. Warm the milk and whisk it into the egg mixture. Strain the mixture back into the pan and cook over a low heat, stirring until it‘s thick enough to coat the back of a wooden spoon (don’t let it boil). Pour into a chilled bowl and leave to cool.

When the custard is cold, whip the cream and fold it in. Pour the mixture into an ice cream maker and following the manufacturer’s instructions. If you don’t have an ice cream maker, freeze the mixture in a shallow tub until half frozen, take it out and stir it well to break down any ice crystals that form. Repeat this process 2 - 3 times and then leave to freeze properly. Before serving, take the container out of the freezer and put it into the fridge for 10-15 minutes to let the ice cream soften. Scoop into bowls and enjoy.