You may also like
Categories:
milk heavy cream cinnamon basil cinnamon vanilla bean egg yolks granulated sugar light brown sugar salt
Viewed: 41 - Published at: 4 years agoIngredients
- 2 1/4 cups milk (I used 1% Simply Smart)
- 1/4 cup heavy cream
- 15 cinnamon basil leaves
- 1/2 of a cinnamon stick
- 1/4 of a vanilla bean, split and scraped (can substitute 1/2 teaspoon vanilla extract)
- 5 large egg yolks at room temperature
- 1/2 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1/4 teaspoon salt
Method
- Heat milk, cream, cinnamon basil, cinnamon stick and vanilla bean in a medium saucepan over medium-high heat.
- Stir and watch for small bubbles to form at the edge of the pan.
- Remove from heat, cover and let steep for 30 minutes.
- Strain liquid using a fine-mesh sieve, pressing on the leaves to extract all the liquid.
- In a medium bowl, beat together the egg yolks and sugars with a whisk until thick; set aside.
- Combine egg mixture with milk mixture in saucepan.
- Add salt.
- Cook over medium-high heat and continue to whisk until mixture reaches 170 degrees F.
- Using a fine-mesh sieve, strain into a clean bowl.
- Refrigerate at least four hours or overnight.
- Just before turning the chilled custard into your ice cream maker, place the custard and the dasher from your machine into the freezer for up to 10 minutes.
- Process according to your ice cream machines directions.
- Store in freezer for up to one month.
- Soften at room temperature for up to 10 minutes prior to serving.
