Basil Gelato

  • Serves

    makes 1 quart


Vividly green and intensely flavored, this smooth basil gelato is a perfectly unexpected dessert.


  • 2 cups basil leaves
  • 2 cups milk
  • 1 cup heavy cream
  • 34 cup sugar
  • 1 tbsp. lemon zest
  • 14 tsp. salt
  • 6 egg yolks


Step 1

Combine basil, milk, cream, sugar, zest, salt, and yolks in a blender and puree until smooth. Pour into a 2-qt. saucepan and heat gently until sugar dissolves. Remove from heat and pour through a fine strainer; chill in the refrigerator. Pour into an ice cream maker and freeze according to manufacturer's instructions. Serve garnished with fresh basil leaves.

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