Instructions: Put milk in a pan with the vanilla beans. Bring to the boiling point over low heat. The moment the milk bubbles, turn down the heat and simmer for several minutes. Take the pan of the heat and keep the milk warm.

In a large bowl, whisk together the egg yolks and sugar until light and frothy.

Remove the vanilla beans from milk and pour the hot milk, a little at a time, over the egg yolk and sugar mixture, stirring vigorously.

Pour the mixture into the sauce pan and return to very low heat. Bring almost to the boiling point but not quite, stirring all the time with a large wooden spoon. Do not allow the mixture to boil and lift off the heat a few times during cooking Strain through a fine strainer and stir frequently while it cools.

Whisk the heavy cream until standing in firm peaks, then fold it into the cold custard. Stir in the Basil and, if you like a modest grinding of black pepper.

pour the mixture into an ice-cream maker and churn. Or pour it into a suitable container and freeze for 2 - 3 hours. If not using an ice-cream maker, after about 45 minutes, remove the container from the freezer, whiz in the food processor for a few seconds and return to the freezer.

After about 45 minutes repeat the process again. Leave the ice cream in the freezer until completely frozen.

Remove the container from the freezer about 10 minutes before you want to serve; the timing will depend on the room temperature. Spoon into individual coupes or glasses. Decorate the ice cream with small sprigs of Basil. Serve with strawberries.

Time: preparation: 20 minutes
Freezing: 2 to 3 hours

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