• 4 cup heavy cream
• 1 cup firmly packedfresh basil leaves
• 1 Tbs. grated orange peel
• 8 egg yolk
• 3/4 cup sugar
• 1 Lbs. Driscoll's strawberry

In a medium saucepan over medium-high heat, bring cream, one-half cup of the basil and the orange peel to boiling. Remove from heat, cover and let stand 30 minutes. With whisk or electric mixer, in a large bowl, beat egg yolks until blended. Add sugar and beat well. Very slowly blend in about 1 cup of the cream-basil mixture into the egg yolks to warm them. Gradually add egg yolk mixture to cream-basil mixture in saucepan, stirring constantly. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and place saucepan in bowl of ice. Stir frequently to cool completely. Pour into blender, add remaining basil and blend until very smooth, at least 2 minutes. Strain through very fine sieve. Turn into ice cream maker and freeze according to manufacturer’s directions. Cover tightly and store in freezer until ready to serve. To serve, rinse, drain, hull and halve or slice the berries and arrange in serving dishes or glasses. Top with scoop of Basil Ice Cream. Store any remaining ice cream in tightly covered container in freezer.