5-10basil leaves more or less depending on affinity for basil
12lemon sandwich cookies
At least 24 hours before beginning recipe, put your ice cream maker freezer bowl in the freezer.
In large saucepan over medium heat, bring cream, milk, lemon juice, lemon zest, basil and salt to a boil, stirring constantly. Remove from heat and let temperature go from hot to warm. Strain the mixture to remove basil leaves.
In a separate bowl, whisk together sugar and egg yolks until they become airy and lighter in color.
Temper the eggs by slowly adding the warm cream to them, stirring constantly.
Return the combined mixture to the sauce pan. Over low heat, cook, stirring constantly until mixture reaches an internal temperature of at least 160 degrees and coats the back of a spoon. Don't let it reach a boil.
Let it cool for 20-30 minutes, cover and chill in refrigerator for about an hour. Pour mixture into freezer bowl. Churn with ice cream maker for about 30-40 minutes or according to manufacturer directions.
In the final minutes of churning, add chunks of lemon cookies to the mixture and let machine fold them in.
Transfer ice cream to an airtight container and freeze for at least 4 hours before serving.