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Cinnamon Basil Ice Cream

Many moons ago i made a Cinnamon Basil Ice Cream that was so so.  I liked it but I didn’t love it.  After a couple revamps and many curse words shouted that I’m surprised no one called the cops.  I got the Cinnamon Basil Ice Cream right where it should be.  And damn proud of it too!

Fresh basil is something to be admired and enjoyed.  Fresh basil is an ingredient that you can chop up and add to fresh pasta, a sandwich, a salad, a bowl of fresh summer vegetables with a squeeze of lemon and it will be one of the best dishes you’ve had.  Simple and clean.

Ice cream is no exception.

When making desserts or just cooking in general there has to be a balance.  One of the many many things that annoys me is when you take a bite of something and you get an overwhelming assault of one flavor and nothing else.  Fresh herbs are delicious and should be used often but correctly.

There is such a think as Cinnamon Basil and though I don’t use it here for the ice cream, I guess it’s something you could consider.  But don’t expect cinnamon basil results.  I did get the idea for the ice cream from the cinnamon basil.  The cinnamon basil has a slight cinnamon taste but you won’t identify it if it’s chopped up in a dish or even the ice cream.

Cinnamon and basil is lovely pairing and works magic as an ice cream.  It starts with a clean basil taste and finishes with the sweet taste of cinnamon.

Powdered cinnamon is good in the right places but powder can be a bit too much.  In baked goods where you want more of a cinnamon punch.  Powder is great. I opted to use cinnamon sticks as opposed to powder because I wanted more of a subtle cinnamon flavor.

My rule for using cinnamon sticks is that if you’re using cream or a liquid that the cinnamon can be steeped.  Then go with the sticks and not the powder.

I know you’re thinking “I’m not going to sit on the couch and kill a pint of Cinnamon Basil Ice Cream.”  It doesn’t have to be this way Carol.  Though you could and I have.  The Cinnamon Basil Ice Cream goes perfectly with most summer fruits.  Try a scoop with your next strawberry shortcake.  Add a scoop to your next smoothie and watch out! 

You know what.  Stay tuned and I’ll throw up a post next Tuesday demonstrating what I have done with Cinnamon Basil Ice Cream. 

Prepare to be dazzled.  Be dazzled.  Get it?  The older crowd gets it.  

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Cinnamon Basil Ice Cream 

400g       Cream 
350g       Whole Milk 
240g       Sugar 
60g         Yolks
4  cinnamon sticks
10 large basil leaves

-have egg yolks in a bowl and set aside
-combine milk, cream, sugar and cinnamon sticks and bring to a boil
-slowly add your boiling cream mixture to the yolks making sure to be whisking the yolks while pouring in the mix
-cover and place in the fridge overnight 

The next day:

-In a blender, combine half the ice cream with the 10 basil leaves and blend until smooth 
-combine the remaining ice cream mix with the basil infused mix and add all to your ice cream maker 
-spin in the ice cream maker until resembles soft serve and freeze
-keep ice cream in freezer up to 3 months

Related Recipes 

Rum Cinnamon Bun Ice Cream 

Green Tea and Brown Rice Ice Cream

Whole Milk Ice Cream Crumble with Blueberry and White Cake Mix