Original Ice Cream Flavor: Basil Infused Ginger and Cinnamon Ice Cream Ice Cream Chef: Christine What inspired this recipe? When my husband and I were in Portland recently, he ordered a basil-infused martini which he really liked. It got me started musing about other things to infuse with basil and since I've been on an ice cream making kick lately, that's the first thing I made when we returned home. The cinnamon and crystallized ginger just seemed right for the part. Tastetester comments and full recipe after the jump. Take a look, then vote here! Tastetester Comments: My biggest fan, my admittedly not un-biased husband, couldn't swallow his first bite fast enough as he exclaimed, "Oh, wow! This is so delicious!" Basil Infused Ginger and Cinnamon Ice Cream Ingredients: 1/4 cup fresh green basil leaves, packed, coarsely chopped 1/4 cup plus 2 tablespoons crystallized ginger, divided 2 (2-inch) pieces cinnamon stick, broken 2 cups whole milk 2/3 cup half & half 2 whole large eggs plus 2 large egg yolks, lightly beaten 1/2 cup sugar Pinch kosher salt 1/2 teaspoon ground cinnamon Preparation: Coarsely chop 1/4 cup of the crystallized ginger and reserve. Finely chop the remaining 2 tablespoons crystallized ginger and set aside to use in the freezing process. In a medium saucepan, combine the milk, half & half, basil, 1/4 cup chopped ginger, and cinnamon and allow to steep for 5 minutes. Heat the milk mixture over medium heat until bubbles ...
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Original Ice Cream Flavor: Basil Infused Ginger and Cinnamon Ice Cream Ice Cream Chef: Christine What inspired this recipe? When my husband and I were in Portland recently, he ordered a basil-infused martini which he really liked. It got me started musing about other things to infuse with basil and since I've been on an ice cream making kick lately, that's the first thing I made when we returned home. The cinnamon and crystallized ginger just seemed right for the part. Tastetester comments and full recipe after the jump. Take a look, then vote here! Tastetester Comments: My biggest fan, my admittedly not un-biased husband, couldn't swallow his first bite fast enough as he exclaimed, "Oh, wow! This is so delicious!" Basil Infused Ginger and Cinnamon Ice Cream Ingredients: 1/4 cup fresh green basil leaves, packed, coarsely chopped 1/4 cup plus 2 tablespoons crystallized ginger, divided 2 (2-inch) pieces cinnamon stick, broken 2 cups whole milk 2/3 cup half & half 2 whole large eggs plus 2 large egg yolks, lightly beaten 1/2 cup sugar Pinch kosher salt 1/2 teaspoon ground cinnamon Preparation: Coarsely chop 1/4 cup of the crystallized ginger and reserve. Finely chop the remaining 2 tablespoons crystallized ginger and set aside to use in the freezing process. In a medium saucepan, combine the milk, half & half, basil, 1/4 cup chopped ginger, and cinnamon and allow to steep for 5 minutes. Heat the milk mixture over medium heat until bubbles ...