Prepare the basil

• Rinse the purple basil and pluck the leaves.
• Chop the leaves and blend them in the food processor.

Infuse the milk

• Lightly simmer the milk with the chopped basil to release its essence.
• Remove from the heat once infused.

Mix the base

• Separate the egg yolks into a bowl.
• Sieve out the basil from the milk and whisk the infused milk into the yolks.
• Stir in the sweetened condensed milk and the cream.

Freeze and cream

• Pour the mixture into a freezer container and freeze.
• Churn or stir the mixture as it freezes until creamy.

Serve

• Scoop the creamy ice cream and enjoy.