Basil, Honey and Walnut Gelato
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 mlk
- 0.5 cup white granulated sugar
- 0.25 cup honey
- 0.125 tsp salt
- 5 large egg yolks
- 1 cup heavy cream
- 1 cup chopped walnut
- 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.