Thai Basil Ice Cream with Beaumes de Venise Fruit Compote Recipe | Ming Tsai | Food Network

Ingredients

• 4 cups milk (reduced with Thai basil to 2 cups yield)
• 2 cups Thai basil leaves
• 1/2 cup mint leaves
• 1 Tahitian vanilla bean, split lengthwise and scraped
• 1/2 pound sugar
• 3/4 cup egg yolks
• 2 cups heavy cream
• 1 small pineapple, peeled and 1/2-inch dice
• 2 mangoes, 1/2-inch dice
• 1 small strawberry papaya, 1/2-inch dice
• 1/2 cup Beaume de Venise wine (sweet muscat from Cotes du Rhone)