Cinnamon Basil Ice Cream

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Cinnamon Basil Ice Cream



Cinnamon Basil Ice Cream is a refined, aromatic dessert that blends warm spice and fresh herbal notes into a smooth, creamy base. The gentle heat of cinnamon is perfectly balanced with the bright, slightly peppery flavor of basil, creating a unique and elegant taste profile.

Crafted with a classic custard base using rich cream, milk, and egg yolks, this ice cream delivers a luxurious texture and depth of flavor. The infusion process allows both the cinnamon and basil to release their natural aromas, resulting in a sophisticated dessert that feels both comforting and modern.

Perfect for fine-dining presentations or creative dessert menus, this ice cream offers a distinctive twist that stands out while remaining beautifully balanced.



๐Ÿงพ Ingredients

  • Cinnamon sticks – 4 to 6

  • Heavy cream – 475 ml

  • Milk – 475 ml

  • Egg yolks – 13

  • Sugar – 225 g

  • Basil (cinnamon basil or Thai basil) – 70 g

  • Ground cinnamon – 1 tsp

  • Salt – a pinch

  • Vanilla extract – ½ tsp

๐Ÿ‘จ‍๐Ÿณ Method

1. Infuse the Cinnamon

  • Lightly toast the cinnamon sticks in the oven until fragrant.

  • Heat the heavy cream and milk until warm (do not boil).

  • Add the toasted cinnamon sticks and let them infuse for about 1 hour.

2. Prepare the Custard Base

  • Whisk the egg yolks and sugar until well combined.

  • Remove the cinnamon sticks from the milk mixture and reheat gently.

  • Slowly pour the warm milk into the egg mixture while whisking (tempering).

3. Cook the Custard

  • Return the mixture to medium heat.

  • Stir continuously until it thickens and coats the back of a spoon (nappe stage).

  • Transfer to a bowl and cool over an ice bath.

4. Basil Infusion & Final Mix

  • Add roughly chopped basil into the cooled custard and let it infuse.

  • Stir in ground cinnamon and a pinch of salt.

  • Once fully cooled, strain the mixture and add vanilla extract.

5. Churn the Ice Cream

  • Pour into an ice cream machine and churn according to instructions.

  • Freeze until firm before serving.

๐Ÿ’ก Chef Tips

  • 13 egg yolks give a very rich, premium texture (fine dining style).

  • Don’t over-infuse the basil—it can become bitter.

  • A pinch of salt enhances all the flavors.

  • No machine? Freeze and whisk every 30 minutes until smooth.

✨ Plating Idea

  • 1–2 scoops of ice cream

  • Garnish with a cinnamon stick

  • Fresh basil leaves

  • Optional: drizzle of honey or caramel

I love food and I want to share with you my favourite food. I making food and write recipes about it online. So lucky to meet you here! About Me My name is Hsu Myat Oo and I am Myanmar who love to cook and bake. Kitchen jungle by Hsu is a cooking and baking blog started from 2020. Cooking and baking is one of my hoppy. When I finished my degree, I attended diploma class majoring in food technology. After I finished my diploma, I attended a lot of cooking class and baking class. And I also interested in making juices and coffee, so I attended barista class. I started to work in better day media and I work for Food Magazine and Sport and Fitness Magazine. I worked in Food Magazine Myanmar as a food editor and food writer in 2016. I worked in Sport and Fitness Magazine Myanmar as a food editor and food writer in 2018. In 2019, I quit from Better Day Media and I started my own job. I opened my restaurant in July, 2019. But I keep writing recipes and food knowledge sharing content from my pages. If you want to read more articles, recipes and food knowledge sharing contents in Myanmar and English version, please follow my facebook, pinterest, instagram and youtube.

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