The best I can do, ChasSmith, is hand over the recipe, which I just finished working on.
Cinnamon-Basil-Black Pepper Ice Cream
6 basil leaves (minced)
3 cups heavy cream
2/3 cup sugar
1/4 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
In a saucepan, heat the basil and cream to a simmer. Remove from heat. Add sugar and whisk in the vanilla, cinnamon and black pepper. Cool to room temperature. Cover and refrigerate until cold. Finish in ice cream maker, using manufacturer's instructions.
From Aaron Gonzalez, Backyard Bistro