Make this ice cream in summer when basil is plentiful and flavour-some. Serve it with grilled plums or apricots, strawberries, watermelon, citrus fruits or pineapple for a simple dessert full of summery flavours.
Blanch the basil leaves in a small heavy-based saucepan of boiling water, then drain. Squeeze to remove the excess water, then roughly chop and set aside.
Rub the orange zest into the caster sugar in a small bowl.
Heat the milk and cream in a small heavy-based saucepan over medium heat to simmering point. Using an electric mixer, whisk the egg yolks and