Begin by soaking both your cashews and sesame seeds for as long as possible and a minimum of two hours, this way it will make for a smoother less grainy ice cream- you can also add in your bruised basil leaves at the stage to infuse the cashews.
Once drained, remove the basil leaves blitz cashews and sesame seeds until you have a smooth pastes. Next add in all remaining ingredients along with just 5 of the basil leaves into the food processor and blitz until you have a well combined and fairly runny light grey consistency. Transfer to an ice cream machine and churn for around 35-45 minutes. Alternatively place in a bowl in the freezer and whisk ever half an hour or so until smooth and frozen.