Cinnamon Basil Ice Cream

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This recipe is from the herbfarm, a local restaurant outside of seattle, wa. nothing at this establishment tastes poorly.

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Steps

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Bring the milk to a simmer in a medium-sized saucepan.

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Stir in the basil and cinnamon stick , cover , and remove from heat.

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Steep 15 minutes , then pour the milk through a sieve , pressing down on the solids to extract all the liquid.

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Whisk together the egg yolks and sugar in a large mixing bowl.

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Whisk the cinnamon-basil flavored milk.

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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 but no further or it may curdle.

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Pour the custard back into the mixing bowl and cool , either over ice or in the refrigerator , until the custard is very cold.

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Whisk in the heavy cream.

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Freeze in an ice cream maker.

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Store in a covered container in the freezer until firm enough to scoop.

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Ingredients

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milk, fresh basil, cinnamon stick, egg yolks, sugar, heavy cream