Strawberry Basil Ice Cream

2 eggs

3/4 cup sugar plus additional for strawberries

2 cups half and half

1 pound strawberries, hulled and sliced

1 tsp. Gluten Free lemon extract

2 handfuls basil

Scald one cup of half and half along with ½ cup sugar and one handful of basil over medium heat in a medium sauce pan. Remove from heat. Allow to sit for a few minutes before discarding the basil.

In a stand mixer whisk together the yolks and ¼ cup sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going.

Pour the mixture back into the sauce pan, stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in the remaining half and half and lemon extract. Chill the custard thoroughly. About two hours.

Place strawberries in a bowl and dust lightly with sugar. Allow to sit for one hour.

Puree the strawberries and push through a fine mesh sieve, and into the chilled custard. Puree the basil and add into the chilled custard. Stir gently to combine.

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished. Freeze according to the manufacturer’s instructions.