Prep 0 mins
Cook 1 hr
This recipe is from the Herbfarm, a local restaurant outside of Seattle, WA. Nothing at this establishment tastes poorly.
- 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
- 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.
MMMmmmm...this was SO good! It was the very first ice cream we made in our new ice cream maker. We used 2% milk, and it was very creamy. We loved the flavor, but didn't taste much of the cinnamon, so we will try using 2 sticks next time. We also cooled the mixture until cold using an ice bath, so we were able to have ice cream in a short amount of time. This is a keeper, and i'm so glad it's the first flavor we made!
Wow! This is wonderful. Not at all overpowering. Just the right amount of creaminess. Husband loved. Will definately make again!!!!
My hip young niece sent me this recipe and I make it for dinner parties, or as guest I love to show it off it is always a smashing success. It has a unique but familiar flavor that in ice cream is very special. Great alone or with after dinner espresso.