Basil Gelato with Grilled Stone Fruit
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Basil Gelato with Grilled Stone Fruit
The perfect summer dessert! Enjoy this delicious, homemade basil gelato with some grilled peaches or the fruit of your choice.
Ingredients
Directions
Whisk together milk, heavy cream, sugar and egg yolks. In a saucepan add mixture with chopped basil leaves. While stirring over heat, bring mixture to 175 °F. The mixture will thicken and coat the back of a spoon. This will take about 20 minutes.
Strain basil out of the mixture into a bowl. Cover the mixture with plastic wrap, making sure that the wrap touches the mixture so that there is no air between the mixture and the wrap.
Refrigerate the mixture for at least 2 hours or overnight. Mix gelato according to manufacturer’s instructions of your ice cream maker.
Slice fruit and brush with olive oil. Grill the fruit until it becomes soft and the sugars become caramelized.
Scoop gelato into serving bowls and add fruit on top.
Garnish with some fresh basil.
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Ingredients
Directions
Whisk together milk, heavy cream, sugar and egg yolks. In a saucepan add mixture with chopped basil leaves. While stirring over heat, bring mixture to 175 °F. The mixture will thicken and coat the back of a spoon. This will take about 20 minutes.
Strain basil out of the mixture into a bowl. Cover the mixture with plastic wrap, making sure that the wrap touches the mixture so that there is no air between the mixture and the wrap.
Refrigerate the mixture for at least 2 hours or overnight. Mix gelato according to manufacturer’s instructions of your ice cream maker.
Slice fruit and brush with olive oil. Grill the fruit until it becomes soft and the sugars become caramelized.
Scoop gelato into serving bowls and add fruit on top.
Garnish with some fresh basil.