Ingredients for Cinnamon Basil Ice Cream
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How to Make Cinnamon Basil Ice Cream
- In a medium saucepan, heat 2 cups whole milk over medium heat until it just begins to simmer.
- Add 1/2 cup packed fresh basil leaves and 1 cinnamon stick. Cover, remove from heat, and let steep for 15 minutes.
- Strain the milk through a fine-mesh sieve, pressing on the solids to extract all the flavorful liquid. Discard the solids.
- In a large bowl, whisk together 4 large egg yolks and 3/4 cup granulated sugar until pale and thick.
- Gradually whisk in the warm cinnamon-basil milk into the egg yolk mixture.
- Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil, or it may curdle.
- Pour the custard into a bowl. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill completely in an ice bath or in the refrigerator for at least 2 hours.
- Once chilled, whisk in 1 cup heavy cream.
- Churn in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to an airtight container and freeze for at least 2-4 hours, or until firm enough to scoop.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
536g
Fat
363g
Carbs
54g
