This is a delightfully different and refreshing ice cream. The cinnamon basil is not overpowering but gives it a nice flavor. Andrew even likes it and he thought it was going to be strange.
Cinnamon Basil Ice Cream
Ingredients
- 2 cups whole milk
- 2 cups cream
- 3 large eggs
- 1 cup sugar
- 1/4- 1/2 cup cinnamon basil, chopped
- 1 tsp. vanilla
Instructions
- Bring milk to a simmer, add basil leaves. Simmer gently for 1 minute. Remove from heat and let steep for fifteen minutes.
- Whisk eggs and sugar together. Strain milk through a sieve pressing on the basil leaves to extract all the flavor. Discard leaves.
- Whisk milk into egg mixture. Cook over medium heat stirring constatnly until thick enough to coat the back of a spoon.
- Refrigerate until cold.
- Add cream and vanilla.
- Freeze in an ice cream machine according to directions.
- Serve immediately or store in an airtight container until firmer consistency is reached.
- Makes about 1 1/2 quart
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