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