While everyone is nattering on about pumpkin this and pumpkin that, I am just trying to make the most of what’s left of my scraggly herbs. My little herb patch has been spotty this year, and the basil was no exception – leggy and gone to seed early. #StupidBasil
But a late hot stretch of weather and a bit of humidity produced some lovely leaves, and I used them to make The World’s Easiest Ice Cream.
Literally.
I have used the same basic base and added whatever struck my fancy with spectacular results. Sure, you could make a fancy pants custard, but why would you if you don’t need to? A custard base can make the final product a little creamier and more lush, but tweaking the ratio of heavy cream to milk can help with that.
Give it a whirl.
Cinnamon-Basil Ice Cream
Ingredients
4 cups of dairy in any combination (half-n-half, heavy cream, milk, coconut milk – whatevs. The more cream, the richer the texture. I use whatever is in my ‘fridge.)
1/2 cup of sugar (again, you could add more, but why? This is just enough.)
Handful of basil (like a cup or so of leaves. More means more basil flavor.)
Splash of vanilla extract (a teaspoon or two. You could also use a whole bean, split and simmered with the dairy if you like.)
Tons of cinnamon (to taste, but I used probably three tablespoons. Maybe more. I like cinnamon.)
Method
Place dairy in a saucepan and gently heat until it is warm but not boiling. Little bubbles will form around the edges, and then you know it’s ready.
Remove from heat and add basil leaves. Stir until they are submerged.
Let this mixture cool to room temperature, then strain basil leaves out. Add sugar, vanilla, and cinnamon, and stir until sugar is dissolved.
Process this mixture according to your ice cream machine’s directions.
I freeze mine in a bread pan lined with plastic wrap so I can make easier lift it up and out when it’s ready. You can freeze yours in whatever you like. Or you can eat it right out of the ice cream maker when it is more like a milkshake. #YourMove
Pro tip: The dairy, sugar, and vanilla make an excellent base for any flavor. I have made mint chocolate chip with fresh mint, blueberry cheesecake, chocolate, and the paw paw ice cream in the previous post. Next up is strawberry-rosemary.
Sky’s the limit.
What’s your favorite flavor?