Cinnamon-Basil Ice Cream


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  • Total Time

    Prep: 45 min. + chilling Process: 10 min. + freezing

  • Makes

    2 cups

  • Ingredients

  • 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
  • Directions

  • In a small saucepan, heat milk to 175&deg. 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 for 2 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.
  • Nutrition Facts

    1/2 cup: 353 calories, 23g fat (13g saturated fat), 243mg cholesterol, 53mg sodium, 31g carbohydrate (30g sugars, 0 fiber), 6g protein.
    Source: Read Full Article