Basil Berry Ice Cream

• 2 oz Basil
• 2 cups cream
• 2 cups half and half
• 1 Qt Raspberries and Blackberries
• 7/8 Cup Sugar

Take Basil and bruise with mortar and pestle, or crush with your hands. Put basil in pitcher.  Combine cream and half and half in pitcher with basil. Cover, refrigerate and let sit in fridge for at least 6 hours. Smash berries through sieve. Add sugar and let sit at least an hour. Strain cream and remove basil. Combine ingredients in churn and follow ice cream maker instructions. Lick churn clean.