After making macarons last week I was left with a dozen egg yolks in the fridge. They were begging me to turn them into ice cream. Can I say no? It's ice cream we're talking about...velvety sweet thing that cool your tongue when you are sweating like a dog!
This basil gelato recipe comes from Saveur. I clipped it after a visit to Hatfield's. It's rare to find herb flavored ice creams in the grocery store, so the only way I can enjoy my favorite herb other than with tomatoes is to make it myself!
Basil Gelato
adapted from Saveur
yields 1 pint
yields 1 pint
2 cups basil
2 cups milk
1 cup heavy cream
1/2 cup sugar
4 egg yolks
Put everything into a blender and blend till smooth. Pour into a pot and heat over medium heat until sugar dissolves, 3-5 minutes. Let cool in the fridge over night. Churn in ice cream machine.
If you have a vitamix, simply blend everything for 10 minutes. The motor will give out enough heat to dissolve the sugar. Chill the cream in the fridge over night. Churn in ice cream machine.
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