1 large pot of basil, leaves and stalks roughly chopped
300mls double cream
Whisk the egg yolks in a bowl with the sugar until light and fluffy. Gently heat the milk until just scalded. Pour half of the milk to the egg and sugar mixture and gently stir together.
Pour this mixture back into the milk pan, add the basil, stir in and cook over a very gentle heat, constantly stirring with a wooden spoon as if making custard.
When the mixture has reached 85C on a thermometer and has slightly thickened - do not let it boil - pour it into a bowl, allow to cool for a few minutes and then stir in the cream. Leave to cool completely then put in the fridge, covered, to infuse for at least 2 hours.
Now strain through a fine sieve into a clean bowl, pressing well with the back of a small ladle onto the basil mulch. Pour into an ice cream machine and freeze according to the manufacturer’s instructions.
Spoon into containers as quickly as possible to prevent melting, then place in the freezer to firm up. Serve scattered with the raspberries.