Recipe details
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Fresh Basil Gelato
25min
6 servings
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Indulge in the unexpected yet delightful taste of Fresh Basil Gelato, where the aromatic freshness of basil meets the creamy sweetness of traditional Italian gelato. This unique dessert combines the essence of summer with creamy indulgence, perfect for a sophisticated palate.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
24 g
Allergen Content
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Eggs
Milk
Ingredients
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Steps
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Blanch basil leaves
Bring a small pot of water to a boil. Blanch the basil leaves for 30 seconds, then immediately plunge them into ice water to stop cooking. Drain well.
Infuse milk with basil
In a blender, combine the blanched basil leaves with whole milk. Blend until the basil is finely chopped. Pour the mixture into a saucepan, add cream and sugar, and warm over medium heat until sugar dissolves.
Temper egg yolks
In a bowl, whisk the egg yolks. Slowly pour half of the warm basil-milk mixture over the yolks, whisking constantly to temper them.
Thicken the mixture
Return the tempered yolks back into the saucepan with the remaining basil-milk mixture. Cook over low heat, stirring constantly, until the mixture thickens to coat the back of a spoon.
Strain and chill
Strain the mixture through a fine sieve into a bowl to remove any large basil pieces and ensure a smooth texture. Allow the mixture to cool, then cover and refrigerate for at least 4 hours
Churn
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it has a soft, creamy texture.
Freeze
Transfer the gelato to an airtight container and freeze for at least 1 hour or until firm enough to scoop.
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