From Melissa Kasper Shapiro: Pain De Campagne recipe (click to open pdf)
Pages
- About Our CSA
- Vegetable recipes
- Beets
- Brussels Sprouts
- Cabbage
- Carrots
- Cauliflower
- Collards
- Cucumbers
- Edamame
- Eggplant
- Escarole
- Fennel
- Garlic & Garlic Scapes
- Green beans
- Herbs
- Hot Peppers
- Kale
- Leeks
- Lettuce
- Mustard Greens & Mizuna
- Okra
- Onions & Shallots
- Peas
- Peppers
- Potatoes
- Radicchio
- Radishes
- Rhubarb
- Scallions
- Sorrel
- Spinach
- Summer Squash & Zucchini
- Swiss Chard
- Tomatillos
- Tomatoes
- Turnips
- Winter Squash and Pumpkin
- Fruit recipes
Lenox Hill CSA -- now Jan Hus CSA 
This is amazing with the Thai basil, but any variety would be great. Really any herb would work, though remember that some herbs are more potent than others, and adjust the amount accordingly.
Basil Ice Cream
makes about 1 quart
1 1/2 c milk
1 1/2 c heavy cream
pinch of salt
1/4-1/3 c fresh basil (packed)
2″ vanilla bean, split & scraped (or 1 tsp vanilla extract)
scant 3/4 c sugar
5 egg yolks
Put the milk, salt, basil, and vanilla in a heavy saucepan. Bring to a simmer, turn off the heat, stick a lid on it, and let it steep for 20 minutes.
While it is steeping, whisk together the egg yolks and the sugar. Also, pour the heavy cream into a stainless steel bowl and set it in an ice bath.
Take some of the hot milk and carefully whisk it into the eggs. When that is fully combined, pour it back into the pot and cook over medium-low until the custard starts to thicken. Pour this mixture through a strainer into the cold cream in the ice bath. Mix together and let cool.
Chill overnight in the fridge, then run through the ice cream maker.