Basil Gelato Recipes
BASIL ICE CREAM
Categories Milk/Cream Blender Ice Cream Machine Egg Dessert Frozen Dessert Basil Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.
- Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
- Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
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BASIL ICE CREAM - COMPLETELY DELICIOUS
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Reviews 26Category DessertCuisine AmericanTotal Time 3 hrs 20 mins
- Use a food processor to grind the basil leaves with the sugar and one cup of the heavy cream, until the leaves are ground as fine as possible. Pour half of the mixture through a strainer into a large bowl. Add the remaining 1 cup of heavy cream.
- Heat the other half of the basil mixture in a saucepan along with the whole milk and salt over medium heat. In another bowl, whisk together the egg yolks. When the basil mixture is steaming, slowly pour into the egg yolks while whisking constantly. Return the mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until it is thick enough to coat the back of a spoon, about five minutes. Pour the custard through the strainer into the bowl with the cream mixture. Zest the lemon directly into the custard, then cool over an ice bath while stirring.
- Chill completely, then freeze in an ice cream machine according to the manufacturer's instructions. Let harden in the freezer for a few hours before serving.
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- In a large bowl, whisk together the egg yolks and the sugar aggressively until the mixture is thick and pale yellow in color. It should fall from the whisk in thick ribbons (otherwise known as ribbon stage).
- Combine the milk, cream, and vanilla in a large saucepan and bring to a boil. Remove from the heat immediately, and temper it slowly into the egg mixture, whisking with your other hand.
- Return mixture to the saucepan and cook slowly over low heat until custard base thickens slightly, and coats the back of a wooden spoon. Remove from heat and continue to stir (over an ice bath) until cold.
- Meanwhile, bring a large pot of salted water to a boil (the salt will keep the basil leaves very green). Blanch the basil leaves, drain over an ice bath, and squeeze out any excess moisture. Puree the basil leaves in a food processor, and stir into the cooled ice cream base. Allow the mixture to infuse for several hours or overnight.
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