Lemon Basil Sherbet

This sherbet is everything we want in a refreshing frozen treat. It's light and airy yet
indulgent, with just the right balance of tart and sweet, and a hint of cream to round out the flavors. As if this weren't enough, Sandy Smith includes an inspired detail: she infuses the sherbet base with fresh basil leaves and then adds chopped basil before freezing the mixture. The results are subtle and bewitching.

Serves about 1 quart

• 1cup half-and-half or light cream
• 2/3cup granulated sugar
• 2tablespoons honey
• 1 1/2tablespoons lemon zest
• 8fresh basil leaves, divided
• 2cups whole milk
• Juice of 3 lemons, chilled
• Pinch fine sea salt

1. In a medium heavy-bottomed saucepan, combine the half-and-half, sugar, honey, and lemon zest. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove from the heat and add 4 whole basil leaves. Using the back of a large spoon or ladle, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes.
2. Remove the basil leaves and discard, then whisk in the milk. Place the mixture in an ice-water bath or refrigerate until completely chilled.
3. Slice the remaining 4 basil leaves in very thin strips. Whisk the lemon juice into the chilled sherbet base, add the sea salt, and stir in the sliced basil. Taste for sweetness; adjust by adding an additional tablespoon or two of honey, if needed.
4. Freeze the sherbet mixture in an ice-cream maker, following manufacturer's instructions. For optimal flavor and texture, freeze sherbet for a couple of hours before serving.

http://food52.com/recipes/378-lemon-basil-sherbet