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Cinnamon Basil Ice Cream

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.

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  • 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.


  • 2-1/2 cups whole milk
  • 1 bunch fresh basil
  • 2 teaspoons ground cinnamon
  • 8 egg yolks
  • 1 cup granulated sugar
  • 1-1/2 cups heavy cream