Cinnamon Basil Ice Cream

9 ingredients•Prep: 15 mins•Cook: 35 mins

hwoo.lee

•

December 23, 2025

This is without a doubt, one of the best affogato's i will ever have in my life. The recipe is from Dana Cree, an Ice Cream expert and I live by her book "Hello My Name Is Ice Cream".

Ingredients (9)

Instructions

Prepare the dry mix: In a bowl, whisk together the milk powder (3 Tbsp), sugar (150 g), and commercial stabilizer (3 g). Set aside.
Heat the base: In a saucepan, combine the cream (473 mL), milk (473 mL), and glucose (59 mL). Place over medium-high heat and whisk occasionally until the mixture comes to a boil.
Lower the heat to a simmer and whisk in the milk powder/sugar/stabilizer mixture. Let it simmer for 3 minutes while whisking continuously.
This step is important because it allows the proteins to unbind properly
Add the dry ingredients and steep: Remove the saucepan from the stove and add the basil (25 g) and cinnamon (2 sticks). Let steep for 30 minutes so the flavors infuse into the base.
Chill: Set up an ice bath (a large bowl filled with ice and cold water). Strain the ice cream base through a fine-mesh strainer (chinois), removing all the cinnamon and basil, then place the strained base in the ice bath to cool.
Cure: Cool the base until it drops below 10 °C, then transfer to the fridge to cure—overnight is best, but at least 4 hours. This process improves the texture.
Churn and freeze: Churn the base in your ice cream maker following the manufacturer's instructions. Pack the finished ice cream into containers and freeze until ready to serve.