Vividly green and intensely flavored, this smooth basil gelato is a perfectly unexpected dessert. Get the recipe for Basil Gelato ». Helen Rosner
Vividly green and intensely flavored, this smooth basil gelato is a perfectly unexpected dessert.
Yield: makes 1 quart
Ingredients
- 2 cups basil leaves
- 2 cups milk
- 1 cup heavy cream
- 3⁄4 cup sugar
- 1 tbsp. lemon zest
- 1⁄4 tsp. salt
- 6 egg yolks
Instructions
- 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.
