Cinnamon Basil Ice Cream
Indulge in the sophisticated fusion of herbal and spice with this Cinnamon Basil Ice Cream—a creamy, homemade dessert that strikes the perfect balance between sweet and aromatic. Fresh basil leaves infuse the rich custard base with earthy, botanical notes, while a hint of warm ground cinnamon enhances every scoop with a cozy depth of flavor. Silky smooth and churned to perfection, this unique ice cream is both refreshingly light and decadently indulgent. Perfectly suited for adventurous palates, this recipe is an unexpected twist on classic ice cream, ideal for impressing guests or treating yourself to a gourmet treat. Serve it with a garnish of fresh basil or a dusting of cinnamon for an elegant flair.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 0.5 cup Fresh basil leaves
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming (do not let it boil).
Add the fresh basil leaves to the saucepan, remove from heat, and cover with a lid. Let the basil steep in the cream mixture for 20 minutes to infuse its flavor.
While the basil is steeping, whisk the egg yolks in a medium bowl until smooth and slightly pale in color.
Strain the infused cream mixture through a fine mesh sieve to remove the basil leaves, pressing gently to extract all the liquid. Discard the basil leaves.
Return the cream mixture to the saucepan and slowly pour about 1/2 cup of it into the egg yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking continuously.
Cook the custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon. Do not allow it to boil. This should take about 7–10 minutes.
Remove the saucepan from heat and stir in the ground cinnamon, vanilla extract, and salt.
Pour the custard into a clean bowl and let it cool to room temperature, stirring occasionally to prevent a skin from forming. Cover with plastic wrap, pressing it directly onto the surface of the custard, and chill in the refrigerator for at least 4 hours or overnight.
Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Garnish with fresh basil leaves or a sprinkle of cinnamon, if desired. Enjoy!
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 27.1 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 72 mg | 6% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
