Basil Cinnamon Ice Cream
A creamy, herb-infused ice cream featuring the warm spice of cinnamon basil, perfect for a refreshing summer dessert.
Servings 6 ½-cup servings
Ingredients
- 1 cup fresh cinnamon basil
- 1 cup whole milk (well chilled)
- ¾ cup granulated sugar
- 2 cups heavy cream (well chilled)
- 1–2 teaspoons pure vanilla extract (to taste)
Instructions
- Heat the milk and pour over 1 cup of fresh cinnamon basil.
- Cover with plastic wrap and steep for 1 hour.
- Strain out herbs and chill the milk mixture.
- In a medium bowl, whisk together the chilled milk and sugar until the sugar is dissolved.
- Stir in the heavy cream and vanilla to taste.
- Turn on the ice cream machine and pour in the mixture through the ingredient spout.
- Let this mix until thickened, about 25–30 minutes.
Notes
If you don’t have cinnamon basil, substitute with 1 cup fresh sweet basil and 1 cinnamon stick. Recipe by Billi Parus, HSA Tidewater Unit Member.
