Instructions

1. In a food processor, pulse together basil leaves and sugar until pulverized and bright green.
2. In a small pot, simmer heavy cream, milk, herb sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
3. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
4. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
5. Churn in an ice cream machine according to the manufacturer’s instructions.
6. When ice cream is done, transfer to freezer-safe container. Mix in chocolate chips, or swirl in your melted chocolate. Cover with parchment paper to prevent freezer burn, and put in freezer until solid, about 6 hours.