Chef Chris Brugler's Basil Ice Cream

Makes: 12 Servings

Directions:

1. In a pot, add milk, basil, 1 cup of sugar, and the vanilla bean.
2. Mix well and bring to a simmer. Once at a simmer, take off heat and cover with plastic wrap for 20 minutes.
3. In a mixing bowl, add 8 egg yolks and remaining sugar. Whisk well until mixture becomes thick and pale.
4. Add basil milk mixture slowly in a stream to the egg mixture, beating until combined well.
5. Pour basil mixture into a new saucepan and cook over medium heat.
6. Stir constantly with a wooden spoon, until mixture coats back of spoon. (Do not let boil).
7. Immediately remove from heat and pour through a strainer into an ice bath to stop the cooking and cool completely.
8. Once cold, follow the manufacturer's directions.
9. Serve ice cream in a hollowed out heirloom tomato or with gazpacho garnish with a basil leaf.

For more with chef Chris Brugler, please visit cbcatering.com and follow him on Twitter @ChefChrisCater.

Get more great crafts and recipes from "Home & Family" on Pinterest at http://pinterest.com/hallmarkchannel.