Lemon Basil Gelato
A custard-style gelato with basil-infused cream and bright lemon zest and juice.
ā±ļø Prep: 10 min
Ingredients
| 1/2 cup | 120 ml | whole milk |
| 1/3 cup | 80 ml | heavy cream |
| 1/4 cup | 60 ml | granulated sugar |
| 1 | large egg yolk | |
| 1 1/2 tablespoons | 23 ml | fresh basil leaves, packed |
| 2 teaspoons | 10 ml | finely grated lemon zest |
| 1 1/2 tablespoons | 23 ml | fresh lemon juice |
| 1/4 teaspoon | 1.3 ml | vanilla extract |
| pinch | fine sea salt |
Instructions
- In a small saucepan, combine milk, heavy cream, and basil leaves. Place over medium heat and cook until steaming but not boiling, about 3ā4 minutes. Remove from heat, cover, and let basil steep for 10 minutes.
- Strain the milk mixture through a fine-mesh strainer into a clean bowl, pressing on the basil to extract flavor. Discard basil leaves. Return the infused milk to the saucepan.
- In a separate bowl, whisk together sugar, egg yolks, lemon zest, and salt until smooth.
- Slowly pour about 1/3 of the warm milk mixture into the egg yolk mixture, whisking constantly to temper.
- Pour the egg mixture back into the saucepan and return to medium-low heat. Cook, stirring constantly with a rubber spatula, until the mixture thickens and reaches 170Ā°Fā175Ā°F on an instant-read thermometer, about 3ā5 minutes.
- Remove from heat and stir in lemon juice and vanilla extract.
- Make sure pint base is closed. Pour mixture through a fine-mesh strainer into an empty CREAMiĀ® Swirl Pint to remove any lumps and zest pieces.
- Place pint in an ice bath to cool for 15ā20 minutes, stirring occasionally. Once cooled, place storage lid on pint and freeze for 24 hours.
- Remove pint from freezer and remove lid from pint. Place Swirl Pint in outer bowl, install Creamerizerā¢ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Slide bowl assembly onto motor base and twist the handle right to raise the platform and lock in place.
- Select SCOOP, then select GELATO.
- When processing is complete, remove gelato from the pint and serve immediately.