HERBFARM RESTAURANT CINNAMON-BASIL ICE CREAM"Chef Jerry Traunfeld, of The Herbfarm restaurant near Seattle ,created this flavor of ice cream that combines savory and sweet flavors. Serve with a sprinkle of cinnamon and a sprig of basil."
2 1/2 cups milk
1 bunch (about 1 ounce or 25 grams) of fresh basil, well-rinsed
1 cinnamon stick
8 egg yolks
1 cup sugar
1 1/2 cups heavy (whipping) cream
Bring the milk to a simmer in a heavy medium saucepan over medium heat. Add the basil and cinnamon stick, cover, and remove from the heat. Let steep for 15 minutes, then strain through a sieve, pressing down on the basil to extract all the liquid.
Whisk together the egg yolks and sugar in a large mixing bowl. Slowly whisk in the cinnamon-basil-flavored milk. Return to the saucepan and cook over medium heat, stirring constantly with a silicone spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon, 170-175 degrees F. Do not let boil, or the egg yolks will curdle.
Immediately pour the custard back into the mixing bowl and let cool, either over a larger bowl of ice with a little water or in the refrigerator, until the custard is very cold.
Whisk in the heavy cream. Pour the base into the canister of an ice cream maker and freeze according to the manufacturer's directions.
Transfer the ice cream to a covered container and freeze until it is firm enough to scoop, at least 3 hours or overnight.
Makes about 1 1/2 quarts
Source:
Ice Cream and Frozen Desserts by Peggy Fallon