Cinnamon Basil Ice Cream – a delicious recipe with milk, fresh basil, cinnamon, egg yolks, sugar, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
944
kcal
Calories
57
g
Fat
83
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/2 cups milk, 1 ounce fresh basil (fresh, bunch), 1 cinnamon stick (3 inch), 8 large egg yolks, and more.
Yes, Cinnamon Basil Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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