This recipe for Cinnamon Basil Ice Cream is a unique, cool, refreshing option for a summertime a treat. A melding of ground organic cinnamon with fresh basil leaves is an absolutely new flavor experience in ice cream – rich, sweet, and savory.
1.Bring milk to simmer in medium saucepan.
2.Stir in basil and cinnamon, cover, remove from heat.
3.Steep for 15 minutes.
4.Remove basil leaves, pressing down as you remove them to extract and retain all liquid in the milk mixture.
5.Whisk egg yolks and sugar in large bowl.
6.Add milk, continuing to whisk.
7.Pour back into saucepan over medium heat, stirring constantly until thick enough to coat the back of a spoon.
8.Refrigerate custard until cold (1-2 hours, or overnight).
9.Whisk in heavy cream.
10.Pour contents into previously frozen bowl for ice cream maker.
11.Churn in ice cream maker (about 20 minutes). Ice cream will have a soft, creamy texture.
12.If harder consistency is desired, transfer ice cream into airtight container and store in freezer.
13.Pro tip: Remove from freezer to refrigerator about 15 minutes before serving.