By The Girl in the Little Red Kitchen
Basil, honey and walnut gelato is the perfect way to use up that expanding basil plant in your garden this summer.
2 cup fresh basil leaves
2 cup whole milk
½ cup white granulated sugar
¼ cup honey
⅛ tsp salt
5 large egg yolks
1 cup heavy cream
1 cup chopped walnuts
Place the basil, milk, sugar, honey and salt in your blender. Puree until smooth.
Transfer to a heavy bottomed pot and heat until it comes to a simmer.
In a small bowl, whisk the egg yolks and a small amount of the hot milk to temper the yolks.
While whisking the milk, slowly drizzle in the egg yolks and continue to cook over medium heat until the mixture has thickened and coats the back of a wooden spoon.
Place the heavy cream in a medium bowl set over an ice bath with a strainer on top.
Pour the custard through the strainer into the heavy cream, discarding any solids.
Stir thoroughly and let the custard cool completely – about an hour and a half in the refrigerator or overnight.
Churn the gelato in your ice cream maker according to the manufacturers directions and in the last minute, churn in the chopped walnuts.
Scoop into a freezer safe container and place in the freezer to set for at least 4 hours.
Gelato tends to freeze harder than ice cream, so you may need to let it sit out for a few minutes before enjoying.
For the full post, visit The Girl in the LIttle Red Kitchen.