Cinnamon
Basil Ice Cream Recipe
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
How
To Make Cinnamon Basil Ice Cream :
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 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.
