Cinnamon Basil Gelato Recipe kattyeyes

• 2 1/4 cups milk (I used 1% Simply Smart)
• 1/4 cup heavy cream
• 15 cinnamon basil leaves
• 1/2 of a cinnamon stick
• 1/4 of a vanilla bean, split and scraped (can substitute 1/2 teaspoon vanilla extract)
• 5 large egg yolks at room temperature
• 1/2 cup granulated sugar
• 2 tablespoons light brown sugar, packed
• 1/4 teaspoon salt

1. Heat milk, cream, cinnamon basil, cinnamon stick and vanilla bean in a medium saucepan over medium-high heat.
2. Stir and watch for small bubbles to form at the edge of the pan.
3. Remove from heat, cover and let steep for 30 minutes.
4. Strain liquid using a fine-mesh sieve, pressing on the leaves to extract all the liquid.
5. In a medium bowl, beat together the egg yolks and sugars with a whisk until thick; set aside.
6. Combine egg mixture with milk mixture in saucepan.
7. Add salt.
8. Cook over medium-high heat and continue to whisk until mixture reaches 170 degrees F.
9. Using a fine-mesh sieve, strain into a clean bowl.
10. Refrigerate at least four hours or overnight.
11. Just before turning the chilled custard into your ice cream maker, place the custard and the dasher from your machine into the freezer for up to 10 minutes.
12. Process according to your ice cream machines directions.
13. Store in freezer for up to one month.
14. Soften at room temperature for up to 10 minutes prior to serving.

milk, heavy cream, cinnamon basil, cinnamon, vanilla bean, egg yolks, granulated sugar, light brown sugar, salt

Taken from www.chowhound.com/recipes/cinnamon-basil-gelato-27478 (may not work)