Basil ice cream with candied ginger Variegato

Preparation:
Add fresh basil leaves to the milk (a little more milk loss) and cook everything together for about five minutes, then cool in a cold water bath.
Let ripen in the refrigerator for 6-12 hours. (For me it was 7 hours)
Strain, strain a few basil leaves with the mortar pestle through a fine sieve. (weigh, should be a total of 420g)
Mix dry ingredients, mix with the milk mixture, condensed milk, lime juice and syrup.
Then add the cream, mix briefly.
Leave to mature in the refrigerator for 3-6 hours.
Mix, freeze.

Mix all dry ingredients and bring to the boil together with the lime juice for approx. 1-2 minutes and simmer gently over low heat for 2-3 minutes.