Admittedly, this recipe started with apricot curd. I know, I know, more curd? But I couldn't resist; the apricot's texture and bright, sparkly tang are perfect for it, and the curd was addictive (try it!). But then it got very, very hot in DC, so I turned to my trusted summer companion, David Lebovitz, for tips on apricot ice cream. His recipe is eggless, and I prefer a rich, yolk-y base, especially because I planned to temper sweet richness with earthy basil. The result was the ideal summer treat - sweet and cold and creamy, with the anise scent of basil in the background. Be sure to use the basil plant's inner leaves, which impart a lighter, more delicate basil flavor. Also, the inner leaves tend to be much lighter in color, which means your pretty orange ice cream won't take on a green tint. :)

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