1 ½ Cup Milk or Soy Milk
1/2 Cup Lemon Juice
200 ml Coconut Cream
1/2  Cup Brown Sugar
4 egg yolks
1 lemon zest
A handful of fresh basil leaves
1/2 a cup of Ginbey 

Heat the milk.
In a mixing bowl, whisk the egg yolks with sugar and lemon zest.
Crush the basil leaves using a mortar.
Once the milk boils, transfer 1/3 of it to the egg yolks mixture and whisk, then transfer back to the sauce pan.
Add the cream while whisking constantly then remove from the heat.
Add the crushed basil leaves and gin.
Pass the mixture through a sieve. Transfer to a Pyrex or large bowl, cling film and refrigerate overnight.
I use an ice cream machine the next day to proceed. You could do the same or just put the mixture the next day in the freezer in a sealed container.

-- Enjoy in Moderation --  Eat Responsibly --