• 1 cup packed Freshzest Basil – Green
  • 1 Cinnamon Stick
  • 2 cups Whipping Cream
  • 1 cup Milk
  • 1/2 cup Granulated Sugar
  • Salt
  • 5 Egg yolks

Basil and Cinnamon Ice Cream.


Preparation Time: 20 Minutes + Cooling and Freezing time

Cooking Time: 30 Minutes

Serving Size: 1 medium container worth, approximately 1 litre

  1. In a medium saucepan, place 1 cup cream, milk, basil and cinnamon stick. Heat over a medium heat until there are small bubbles appearing around the edge of the mixture. Remove from heat and sit for 1 hour.
  2. Strain the mixture, throw away the basil and cinnamon stick. Return cream mixture to the saucepan and add the left over cream, sugar and a pinch of salt. Reheat the mixture to a simmer.
  3. In the meantime, place egg yolks in mixing bowl and whisk thoroughly. Add 1/3 third of the hot simmering cream mixture to the eggs slowly whilst constantly whisking. Place the egg and cream mixture back into the saucepan over a medium heat and stir until well combined and is coating the back of a spoon. Run the mixture through a fine strainer into a bowl, and cover with plastic. Chill for approximately 4-6 hours.
  4. Freeze according to ice cream machine instructions and then place in the freezer for a further 8-10 hours or overnight. Serve.
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