Lemon Basil Cookie Crunch Ice Cream

Step 1

At least 24 hours before beginning recipe, put your ice cream maker freezer bowl in the freezer.

Step 2

In large saucepan over medium heat, bring cream, milk, lemon juice, lemon zest, basil and salt to a boil, stirring constantly. Remove from heat and let temperature go from hot to warm. Strain the mixture to remove basil leaves.

Step 3

In a separate bowl, whisk together sugar and egg yolks until they become airy and lighter in color.

Step 4

Temper the eggs by slowly adding the warm cream to them, stirring constantly.

Step 5

Return the combined mixture to the sauce pan. Over low heat, cook, stirring constantly until mixture reaches an internal temperature of at least 160 degrees and coats the back of a spoon. Don't let it reach a boil.

Step 6

Let it cool for 20-30 minutes, cover and chill in refrigerator for about an hour. Pour mixture into freezer bowl. Churn with ice cream maker for about 30-40 minutes or according to manufacturer directions.

Step 7

In the final minutes of churning, add chunks of lemon cookies to the mixture and let machine fold them in.

Step 8

Transfer ice cream to an airtight container and freeze for at least 4 hours before serving.