Cinnamon Basil Gelato
I adapted a recipe for Cinnamon Basil Ice Cream to make it as gelato instead. Using the Cinnamon Basil Ice Cream recipe from “The Herbfarm Cookbook” and Bruce Weinstein’s Cinnamon Gelato from “The Ultimate Frozen Dessert Book,” I combined the best of both worlds in the recipe below. The custard is chilling in the fridge right now and is a very tasty treat. Can’t wait to take it for a spin in the ice cream maker!
- 2 ¼ cups milk (I used 1% Simply Smart)
- ¼ cup heavy cream
- 15 cinnamon basil leaves
- ½ of a cinnamon stick
- ¼ of a vanilla bean, split and scraped (can substitute ½ teaspoon vanilla extract)
- 5 large egg yolks at room temperature
- ½ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- ¼ teaspoon salt
1Heat milk, cream, cinnamon basil, cinnamon stick and vanilla bean in a medium saucepan over medium-high heat. Stir and watch for small bubbles to form at the edge of the pan. Remove from heat, cover and let steep for 30 minutes.
2Strain liquid using a fine-mesh sieve, pressing on the leaves to extract all the liquid.
3In a medium bowl, beat together the egg yolks and sugars with a whisk until thick; set aside.
4Combine egg mixture with milk mixture in saucepan. Add salt. Cook over medium-high heat and continue to whisk until mixture reaches 170 degrees F.
5Using a fine-mesh sieve, strain into a clean bowl. Refrigerate at least four hours or overnight.
6Just before turning the chilled custard into your ice cream maker, place the custard and the dasher from your machine into the freezer for up to 10 minutes. Process according to your ice cream machine’s directions.
7Store in freezer for up to one month. Soften at room temperature for up to 10 minutes prior to serving.
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