Mint Basil Chip Ice Cream

Step 1: In a small heavy saucepan, warm the milk over medium-low heat. When gentle bubbles form on the edge, add the mint and basil. Remove from the heat, cover, and let steep for about 30 minutes.

Step 2: Pass the steeped milk through a fine-mesh sieve into a small bowl, squeezing any remaining liquid out of the leaves. Return the milk to the saucepan along with 1 cup of the heavy cream. Warm over medium heat.

Step 3: Meanwhile, in a bowl, whisk together the sugar and egg yolks. Gradually whisk 1/2 cup of the warm milk mixture into the egg yolks to temper them. Pour the milk-yolk mixture into the saucepan, along with the remaining cup of heavy cream.

Step 4: Cook over medium heat 3 to 5 minutes, whisking constantly and being careful NOT to let it boil. When the custard base thickens enough to coat the back of a spoon, remove from the heat. Chill the base completely in the refrigerator for at least 4 hours but ideally overnight.

Step 5: Pour the base into an ice cream maker and churn it according to the manufacturer’s instructions. During the last minute of churning, add the chocolate.