Ingredients
Equipment
Method
Making the Gelato
- Bring a small pot of water to a rolling boil over high heat.
- Add fresh basil leaves and blanch for 30 seconds until bright green. Transfer to a bowl of ice water.
- Drain basil leaves and pat dry with a paper towel.
- In a blender, combine blanched basil leaves with whole milk and blend until finely chopped.
- Pour the mixture into a saucepan, add heavy cream and sugar, heat gently until sugar dissolves.
- Whisk egg yolks until smooth, add half of the warm basil-milk mixture gradually, whisking constantly.
- Return the egg yolk mixture to the saucepan, cook over low heat until it thickens and coats the back of a spoon.
- Strain mixture through a fine sieve into a clean bowl, allow to cool, then refrigerate for at least 4 hours.
- Pour custard mixture into an ice cream maker and churn until soft and creamy.
- Transfer gelato into an airtight container and freeze for at least 1 hour until firm.
Nutrition
Notes
Enhance flavor with optional lemon zest or mint for a delightful twist. Best enjoyed fresh, but can be stored in the freezer for up to one month.