Begin by zesting about two lemons and juicing them into a measuring cup. Finely chop a handful of fresh basil leaves.

In a medium mixing bowl, combine lemon juice, lemon zest, chopped basil, and sugar. Stir until the sugar is fully dissolved.

Incorporate cream and milk, whisking until smooth to create the ice cream base.

Cover the bowl and chill the mixture in the refrigerator for at least 1-2 hours.

After chilling, pour the mixture into your ice cream maker and churn according to manufacturer's instructions, usually for about 20-25 minutes.

Transfer the churned ice cream into an airtight container, smoothing the top, and place it in the freezer for at least 3-4 hours before serving.

Let the ice cream sit at room temperature for a few minutes before scooping to enjoy.