Description
This creamy basil ice cream is a delightful Italian gelato-style dessert that combines the fresh, aromatic flavor of basil with a rich, velvety custard base infused with lemon zest. Perfect for summertime treats or as a unique dessert, this recipe uses fresh ingredients and traditional techniques to create a smooth, refreshing gelato with a beautiful herbal twist.
Ingredients
Gelato Base
- 150 g sugar
- 1 lemon (zested)
- 25 to 30 g fresh basil leaves
- 500 ml heavy cream
- 250 ml full fat milk
- 1/2 tsp salt
- 5 large egg yolks
Instructions
- Prepare Lemon Sugar: Measure out the sugar and zest the lemon directly into the sugar. Rub the zest and sugar together for about a minute until fragrant, extracting the lemon oils for enhanced flavor.
- Grind Basil with Cream: In a food processor, combine the basil leaves with the lemon-scented sugar and one cup (approximately 250 ml) of heavy cream. Pulse until the basil is finely ground but be careful not to whip the cream. Optionally, pre-grind basil with some milk before adding cream for a smoother texture. Pour half of this mixture through a fine strainer into a large bowl to remove solids, then add the remaining cup of heavy cream to the strained mixture.
- Heat Basil Mixture & Prepare Egg Yolks: In a saucepan, heat the remaining half of the basil-lemon puree along with full fat milk and salt over medium heat until steaming but not boiling. Meanwhile, whisk the egg yolks in a separate bowl until smooth.
- Temper Egg Yolks: Slowly pour the hot basil mixture into the egg yolks while whisking constantly to prevent curdling. Return this combined mixture back to the saucepan.
- Cook Custard: Cook the mixture over medium heat, stirring constantly with a spatula and scraping the bottom of the pan, until the custard thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat and strain through a fine sieve into the bowl containing the cream mixture prepared earlier.
- Cool Custard: Place the bowl over an ice bath and stir the custard occasionally to cool it down quickly and evenly.
- Chill & Freeze: Refrigerate the custard mixture until completely chilled. Freeze the mixture in an ice cream machine following the manufacturer’s instructions. Once churned, transfer to the freezer and let harden for a few hours before serving to achieve the gelato texture.
Notes
- Ensure basil leaves are fresh and clean for the best flavor and color.
- Be careful not to scramble the eggs when tempering; pour the hot liquid slowly while whisking constantly.
- Straining the mixture removes any lumps or leaf particles for a smooth gelato.
- If you don’t have an ice cream machine, pour the mixture into a shallow container, freeze, and stir every 30 minutes to break up ice crystals until firm.
- The lemon zest can be adjusted for more or less citrus aroma depending on preference.
- Serving gelato slightly softened enhances its creamy texture and flavor release.
