Cinnamon Basil Ice Cream


Cinnamon Basil Ice Cream

Part of Ep. 1805 Ep. 1805 - Basil & Landscape Lighting

Credit: Recipe from Diane Bober of Green Woman Herbs


1-1/2 cups heavy cream
2-1/2 cups whole milk
Eight 4-inch sprigs cinnamon basil
1-inch cinnamon stick
1/4 vanilla bean, split and scraped
8 large egg yolks
1 cup plus 2 Tbsp. sugar


Combine cream and milk in a medium saucepan and bring to a boil over medium-high heat. Add basil, cinnamon stick and vanilla bean; push them under the surface of the liquid with a spoon, and immediately remove pan from heat. Cover pan and steep liquid for 30 minutes. Strain the liquid through a fine sieve into a large liquid measuring cup, adding fresh milk if needed to measure 4 cups. Pour all but 1 cup back in the sauce pan. Combine the egg yolks and sugar in a bowl, and use a mixer to beat on medium until the mixture is thick, smooth and pale yellow in color. With the mixer on low speed, slowly add the 1 cup of hot liquid. When thoroughly combined, pour the entire egg mixture into the sauce pan and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, cover with plastic wrap placed directly on the custard and chill completely. Freeze in an ice cream maker according to the manufacturer's directions. Try serving with warmed, sweetened blueberries.


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