Cinnamon Basil-Infused Whipped Cream

1. 1

   Wrap basil leaves in a towel and roll a rolling pin over them once or twice to bruise them slightly.

2. 2

   Heat cream over medium-high heat until it begins to boil, stirring constantly so cream does not scald.

3. 3

   Add basil leaves and cinnamon stick, submerging them in cream.

4. 4

   Turn off heat.

5. 5

   Cover tightly and let sit for a half-hour.

6. 6

   Strain, pressing out juice in leaves.

7. 7

   Refrigerate until very cold, about 6 hours.

8. 8

   Place cold cream and sugar in a mixer and whip until it forms peaks.

* Per serving · 4 servings · Values may vary.

No additional tips available.