Technique: Infusing Cream
Infusing milk or cream adds a wonderful flavor to your dessert. The flavors of the herb or spice is captured in the milk or cream, giving it a lovely aromatic essence. Simply bring the milk or cream to a boil, add whole herb leaves or sprigs, and steep the mixture for 30 minutes, covered and off the heat. Pass it through a strainer and chill.
Any type of milk - skim milk, low-fat milk, whole milk, half-and-half, light cream, heavy cream, or a combination of these - may be used but the higher the fat content, the more herbal flavor will be captured.
Store in a covered container in the refrigerator up to the product's expiration date. Best used within 3 days when the flavor is strongest.