Warning: it’s gritty. I did not take the advice from the Epicuious recipe I based this variation off of and expel the custard mixture of basil leaves with a “fine mesh strainer” before churning it into ice cream. That would have been more, well, refined. But then, aren’t home-cooked specialties supposed to be a little gritty? I should call this one Brooklyn Basil Lemon ice cream.