In medium saucepan add milk, cream, scraped vanilla beans and pod, ½ cup sugar and bring to boil over medium heat.
Turn off heat and add basil, allow to steep 15 minutes (chiffonade for stronger basil flavor).
Make Custard: whisk remaining sugar with yolks and temper with steeped mixture.
Return complete tempered egg and dairy mixture to saucepan and bring to boil over medium heat while stirring to avoiding curdling. When mixture coats the back of a wooden spoon and holds a line you drag across with your finger, it's done (approximately 10 minutes or less).
Strain through a fine mesh chinois/ strainer and refrigerate until completely cool.
Follow instructions on manufacturer's ice cream maker. Freeze and Voila, Basil Ice Cream.