Lemon Basil Gelato

Light, creamy, and bursting with citrusy flavor, Lemon Basil Gelato is a refreshing Italian-style frozen dessert with a subtle herbal twist. The combination of zesty lemon and fragrant fresh basil makes this gelato perfect for summer or any time you crave something a little different.

Ingredients:

• 2 cups whole milk

• 1 cup heavy cream

• 3/4 cup granulated sugar

• 5 large egg yolks

• Zest of 2 lemons

• 1/3 cup fresh basil leaves, packed

• 1/4 cup lemon juice (freshly squeezed)

• Pinch of salt

Instructions:

1. Infuse the Milk
   In a medium saucepan, combine milk, cream, lemon zest, and basil leaves. Heat gently over medium heat until just steaming (do not boil). Remove from heat, cover, and let steep for 15–20 minutes.

2. Strain the Infusion
   Strain the mixture to remove the basil and zest. Return the liquid to the saucepan.

3. Whisk the Yolks
   In a separate bowl, whisk the egg yolks with the sugar and a pinch of salt until pale and creamy.

4. Temper the Eggs
   Slowly pour some of the warm milk mixture into the yolks while whisking. Then pour the tempered yolks back into the saucepan.

5. Cook the Custard
   Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170–175°F or 77–80°C). Do not boil.

6. Cool and Add Lemon Juice
   Remove from heat and stir in the fresh lemon juice. Let the mixture cool, then refrigerate for at least 4 hours or overnight.

7. Churn the Gelato
   Pour the chilled base into your ice cream maker and churn until it reaches a smooth, creamy consistency.

8. Freeze Until Firm
   Transfer to a container and freeze for 2–4 hours until set.

Tips:

• For a stronger basil flavor, add a few extra leaves during infusion.

• This gelato is best enjoyed within a few days for the freshest taste.

Serving Suggestions:

Garnish with a small basil leaf, candied lemon peel, or pair with a slice of olive oil cake for an elegant dessert.