Chiffonade’s Basil Gelato

I was so excited to try Dorot Chopped Basil in my basic gelato recipe. I made a conscious effort not to include additional flavorings so as not to detract from the basil flavor. The resulting dessert was silky smooth, heady with basil and a delight to enjoy. Make it and serve some to your friends.


Chiffonade’s Basil Gelato
by Louise

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.