Cinnamon Basil-Infused Whipped Cream

• 24 leaves cinnamon basil
• 2 cups heavy cream, preferably not ultra-pasteurized
• 1 2-inch cinnamon stick
• 2 tablespoons sugar

1. Wrap basil leaves in a towel and roll a rolling pin over them once or twice to bruise them slightly.
2. Heat cream over medium-high heat until it begins to boil, stirring constantly so cream does not scald.
3. Add basil leaves and cinnamon stick, submerging them in cream.
4. Turn off heat.
5. Cover tightly and let sit for a half-hour.
6. Strain, pressing out juice in leaves.
7. Refrigerate until very cold, about 6 hours.
8. Place cold cream and sugar in a mixer and whip until it forms peaks.

cinnamon basil, heavy cream, cinnamon stick, sugar

Taken from cooking.nytimes.com/recipes/9623 (may not work)