Fennel Seed Basil Vanilla Bean Ice Cream

Ingredients

 * 2½ cups milk
 * 2½ cups heavy cream
 * 2 medium vanilla beans
 * 3 tablespoons fennel seeds-lightly crushed
 * 1 cup whole basil leaves
 * 6 large egg yolks
 * 1 cup superfine sugar

Directions

 * 1) In a large saucepan combine milk and heavy cream.
 * 2) Split vanilla bean lengthwise.
 * 3) Using a small paring knife, scrape out seeds and then put seeds and pod into milk mixture.
 * 4) Add fennel seeds and ¾ cup of basil leaves.
 * 5) Bring to a boil over medium heat.
 * 6) Remove from heat and allow flavors to steep for 30 minutes.
 * 7) Meanwhile, finely chop the remaining ¼ cup of basil and set aside in a moist paper towel to keep fresh.
 * 8) In a medium stainless steel bowl, combine yolks and sugar, whisk for 2 to 3 minutes until it reaches a pale yellow color, and sugar is dissolved.
 * 9) Reheat milk mixture until very hot but not boiling, and slowly pour about a third of it into eggs, whisking constantly.
 * 10) Then pour this mixture back into the saucepan with remaining milk.
 * 11) Over medium heat, stir constantly with a wooden spoon until thick and can coat the back of the spoon.
 * 12) Do not let it boil.
 * 13) Remove bean pods and strain seeds, vanilla beans and leaves while transferring into a large bowl.
 * 14) Allow the mixture to cool to room temperature, stirring occasionally.
 * 15) Refrigerate for at least 2 hours.
 * 16) Using an ice cream machine, process according to manufacturer's instructions.
 * 17) Just before frozen, add reserved chopped basil to ice cream in the machine.
 * 18) Serve when firm enough to scoop.