Chiffonade’s Basil Gelato
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup vanilla sugar*
1/4 teaspoon salt
8 egg yolks
9 cubes Dorot Chopped Basil
Basil leaves for garnish
In a heavy-bottomed saucepan over medium heat, combine milk, cream, vanilla sugar and salt. Stir until the sugar is dissolved, about 5 minutes. Place the yolks into a small bowl or tempered glass measure. Ladle some of the hot milk/cream mixture into the yolks and quickly whisk well. Pour the yolk mixture into the saucepan and whisk thoroughly, but gently. Once combined, switch to a wooden spoon; stir and cook this mixture for 15 minutes (it will not appear very thick.)
Pour the mixture through a fine sieve into a tempered glass bowl (such as an 8-cup Pyrex measure) to catch any egg solids. Immediately stir in 9 cubes (3 Tablespoons) Dorot Basil. Stir until the basil cubes melt (2-3 minutes.) Cool completely in refrigerator.
Freeze the mixture in an ice cream freezer per manufacturer’s directions. Once the ice cream freezer has run for the suggested time, scrape the gelato into a plastic container, cover and store in the freezer.
Serve garnished with basil leaves.
*If vanilla sugar is not available, use granulated sugar and add 1/4 teaspoon pure vanilla extract when the basil cubes are added.
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