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Categories:Viewed: 47 - Published at: a year ago
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
Method
- Bring the milk to a simmer in a medium-sized saucepan.
- Stir in the basil and cinnamon stick, cover, and remove from heat.
- Steep 15 minutes, then pour the milk through a sieve, pressing down on the solids to extract all the liquid.
- Whisk together the egg yolks and sugar in a large mixing bowl.
- Whisk the cinnamon-basil flavored milk.
- 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.
- Pour the custard back into the mixing bowl and cool, either over ice or in the refrigerator, until the custard is very cold.
- Whisk in the heavy cream.
- Freeze in an ice cream maker.
- Store in a covered container in the freezer until firm enough to scoop.