Pick the basil leaves and roughly chop.

In a small pan, combine the sugar, water, chopped basil leaves and heat gently until lightly simmering. When the sugar has melted turn off the heat and leave to steep and cool.

Cut ⅓ of the top of your lemons and scoop out the flesh to make your lemon bowls. Save the flesh and put the skins into the freezer.

In a sieve, push the lemon flesh through a sieve to get the juice.

Once the basil simple syrup is cooled, pour the cream into a large mixing bowl and whisk until soft peaks (careful not to over whisk here otherwise your cream will split!)

Once you have soft peaks, slowly whisk in the condensed milk until combined, then the basil simple syrup until combined, and lastly the lemon juice.

Spoon the mixture into a loaf tin, cover and freeze for 6-8 hours or until set.

Once set, serve up your ice cream in the frozen lemon cups or bowls with a garnish of lemon zest. If you're dead-set on everyone having a lemon cup, simply scoop out the flesh of 6 extra lemons (preserving the flesh for later) and freeze the halves along with the other lemons. Otherwise, use bowls and enjoy!