Cinnamon-Basil Ice Cream
I started experimenting with herbal ice creams when I was teaching classes at our local college. Not only were the ice creams popular with my students, but my family loved them as well! One of our favorites is made with a variety of basil called cinnamon basil; however, unless you grow the variety yourself, it can be rather difficult to find. I decided to try to re-create the flavor, and this delicious basil ice cream recipe is the result! —Sue Gronholz, Beaver Dam, Wisconsin
Total TimePrep: 45 min. + chilling Process: 10 min. + freezing
- 1-1/4 cups whole milk
- 12 fresh basil leaves
- 1 cinnamon stick (3 inches)
- 1/2 cup sugar
- 4 large egg yolks, lightly beaten
- 3/4 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- Ground cinnamon, optional
- In a small saucepan, heat milk to 175°. Remove from the heat; add basil and cinnamon stick. Cover and steep 30 minutes. Strain, discarding basil and cinnamon stick.
- Return to the heat; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
- Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally until cool, about 5 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
- Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
- Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
- If desired, sprinkle with ground cinnamon.