“Food52 Ice Cream & Friends: 60 Recipes and Riffs.”

July may be National Ice Cream Month, but if you live in the Lowcountry, August heat keeps ice cream at the top of the menu. Right on time, the geniuses at culinary company Food52 serve up their latest cookbook, showcasing the ease of churning homemade ice cream and making it into ice cream sandwiches, sodas, milkshakes, cones and cakes. There are also add-ins and add-ons, from homemade sprinkles to the famous "magic shell." Start enjoying now with the recipe below.

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Reach Marion Sullivan at mbscooks@gmail.com.

Mint-Basil Chip Ice Cream

From “Food52 Ice Cream & Friends: 60 Recipes and Riffs”

Makes about 1 quart | From Virginia Kellner

This mint-basil chip ice cream is lively, bright, floral, and, you know, tastes like mint. Whether your batch leans more toward basil or mint — or whether the two will be in perfect harmony — depends on the herbs you grab.

Ingredients

1 cup whole milk

1 cup loosely packed mint leaves, torn

1 cup loosely packed basil leaves, torn

2 cups heavy cream

3/4 cup sugar

4 egg yolks

3 ounces dark chocolate (70 percent cacao), chopped into bits and chilled

Directions

1. Warm the milk in a saucepan over medium-low heat. When gentle bubbles form on the edge, add the mint and basil. Off the heat, cover and let steep for 30 minutes or so.

2. Pass through a fine-mesh sieve into a small bowl, squeezing any remaining liquid out of the leaves. Return the milk to the saucepan along with 1 cup of the heavy cream. Warm over medium heat.

3. Meanwhile, in a bowl, whisk together the sugar and egg yolks. Gradually whisk 1/2 cup of the warm milk mixture into the egg yolks.

4. Pour the milk-yolk mixture into the saucepan, along with the remaining cup of heavy cream.

5. Cook over medium heat 3 to 5 minutes, whisking all the while and being careful not to let it boil. When the base thickens enough to coat the back of a spoon, remove from the heat. Chill the base completely in the refrigerator for at least 4 hours but ideally overnight.

6. Pour the base into an ice cream maker and churn it according to the manufacturer’s instructions. During the last minute of churning, add the chocolate.