Basil Gelato Recipes
LEMON BASIL SORBETTO
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield about 1 quart of sorbetto
Number Of Ingredients 4
Steps:
- In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
- Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
- Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.
DEEPLY CHOCOLATE GELATO
Steps:
- Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
- Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
- Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
- Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.
BASIL GELATO
I must admit curiosity got the best of me and I had to give this recipe a try. The result was refreshingly delicious.
Provided by Patrick Johnson
Categories Ice Cream & Ices
Time 55m
Number Of Ingredients 7
Steps:
- 1. Combine basil, milk, cream, sugar, zest, salt and yolks in a blender and puree until smooth.
- 2. Pour into 2 quart saucepan and heat gently until sugar dissolves.
- 3. Remove from heat and pour through a fine strainer, chill in the refrigerator.
- 4. Pour into an ice cream maker and freeze according to manufacturers directions.
- 5. Serve garnished with fresh basil leaves.
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- Measure out the sugar. Zest lemon directly into the sugar and rub everything together for about a minute or so, until the sugar gets fragrant.
- Use a food processor to grind the basil leaves with the lemon sugar and one cup of the heavy cream, until the leaves are ground as fine as possible. Be careful not to whip the cream already. Feel free to pre-grind the basil with a bit of the milk from the recipe before adding the cream. Pour half of the mixture through a strainer into a large bowl. Add the remaining 1 cup of heavy cream.
- Heat the other half of the basil lemon puree in a saucepan along with the whole milk and salt over medium heat. In another bowl, whisk together the egg yolks. When the basil mixture is steaming, slowly pour into the egg yolks while whisking constantly. Return the mixture back into the saucepan.
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