Cinnamon Basil Ice Cream

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 1/2 cups milk
• 1 ounce fresh basil (fresh, bunch)
• 1 cinnamon stick (3 inch)
• 8 large egg yolks
• 1 cup sugar
• 1 1/2 cups heavy cream

Recipe

• 1 bring the milk to a simmer in a medium-sized saucepan.
• 2 stir in the basil and cinnamon stick, cover, and remove from heat.
• 3 steep 15 minutes, then pour the milk through a sieve, pressing down on the solids to extract all the liquid.
• 4 whisk together the egg yolks and sugar in a large mixing bowl.
• 5 whisk the cinnamon-basil flavored milk.
• 6 pour it back into the saucepan and stir constantly with a rubber spatula over medium heat just until the custard thickens enough to coat the back of a spoon (180 degrees) but no further or it may curdle.
• 7 pour the custard back into the mixing bowl and cool, either over ice or in the refrigerator, until the custard is very cold.
• 8 whisk in the heavy cream.
• 9 freeze in an ice cream maker.
• 10 store in a covered container in the freezer until firm enough to scoop.