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Fresh Basil Gelato

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25min

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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

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Ingredients

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Steps

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1
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.

2
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.

3
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.

4
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.

5
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

6
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.

7
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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