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Basil Gelato

Rich Italian ice creams come in many different flavors. This version evokes images of Italy-and summer-with the inclusion of fresh basil leaves. You’ll need an ice cream maker for this recipe.

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Rich Italian ice creams come in many different flavors. This version evokes images of Italy-and summer-with the inclusion of fresh basil leaves. You’ll need an ice cream maker for this recipe.

Servings
Serving

Ingredients

  • 2 cups milk
  • 2 cups half-and-half
  • 1 cup sugar
  • 1 vanilla bean, split open and scraped
  • 8 egg yolks
  • 1 tsp. vanilla
  • 3 cups basil leaves

Preparation

  1. Bring milk, half-and-half, sugar and vanilla bean to a simmer. Beat yolks in bowl, and temper them with 1/2 cup warmed cream mixture. Pour egg mixture into saucepan, and add vanilla bean scrapings and vanilla.
  2. Blanch basil in boiling water until tender, about 10 seconds. Drain, shock leaves in ice bath and squeeze dry. Place leaves and 1/2 cup cream mixture in food processor or blender, and process. Stir basil mixture into cream, and set aside to infuse basil flavor into cream as it cools to room temperature. Strain, and freeze according to ice cream maker’s instructions.

Nutrition Information

  • Serving Size Serves 8
  • Calories 270
  • Carbohydrate Content 31 g
  • Cholesterol Content 245 mg
  • Fat Content 12 g
  • Fiber Content 1 g
  • Protein Content 7 g
  • Saturated Fat Content 6 g
  • Sodium Content 70 mg
  • Sugar Content 29 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g