BASIL ICE CREAM
Categories Milk/Cream Blender Ice Cream Machine Egg Dessert Frozen Dessert Basil Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.
- Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
- Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
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.
TOMATO, BASIL, AND RICOTTA GELATI
Provided by Sal Marino
Categories Milk/Cream Ice Cream Machine Tomato Dessert Kid-Friendly Frozen Dessert Ricotta Basil Bon Appétit Pittsburgh Pennsylvania Small Plates
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For tomato gelato:
- Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups. Discard any remaining puree and solids in strainer. Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend.
- Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For basil gelato:
- Bring 1 1/2 cups Simple Syrup to simmer in small saucepan. Remove from heat; add 3 cups basil leaves to syrup and stir until wilted. Transfer basil mixture to bowl and refrigerate until cold, about 2 hours. Puree basil mixture and 6 tablespoons water in blender until smooth.
- Transfer basil mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For ricotta gelato:
- Combine ricotta cheese and milk in processor; puree until smooth. Add 3/4 cup Simple Syrup and process until blended and smooth.
- Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For garnish:
- Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until color is medium amber (not deep amber), occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes. Remove pan from heat. Gently drop tomatoes into hot caramel syrup, tilting pan to coat. Using fork, quickly lift out tomatoes and transfer to sheet of foil. Cool tomatoes completely. DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead. Let stand at room temperature.
- Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch. Attach deep-fry thermometer to side of saucepan. Heat oil over medium heat to 350°F. Add basil leaves and fry just until translucent, about 2 minutes. Using slotted spoon, transfer basil to paper towels to drain. DO AHEAD: Can be made 5 hours ahead. Let stand at room temperature.
- Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses. Garnish with candied cherry tomatoes and fried basil leaves and serve.
More about "basil gelato food"
BASIL GELATO - ICE CREAM - FLORIANA'S RECIPES
From harboryam.co.uk
요리 Italian범주 Dessert서빙 4예상 독서 시간 1분
- Put them in a mixer with sugar and half of the cream. Activate the mixer until you get a smooth mix.
- Pour the rest of the mixture in a small pot, and add the milk and salt. Warm it up but do not let it boil.
CREAMY BASIL ICE CREAM - JUST LIKE IN ITALY
From cinnamonandcoriander.com
4/5 (1)소요 시간 30분범주 Dessert, Icecream1회 섭취량당 칼로리 300
- 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.
- Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until it is thick enough to coat the back of a spoon, about five minutes. Pour the custard through the strainer into the bowl with the cream mixture. Cool custard over an ice bath while stirring.
BASIL GELATO RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
서빙 81회 섭취량당 칼로리 270 범주 Desserts
BLACKBERRY AND LEMON BASIL GELATO - FLOUR ON MY FACE
From flouronmyface.com
BASIL BLUEBERRY SWIRL GELATO » ADRI BARR CROCETTI
From adribarrcrocetti.com
BASIL GELATO - WEIRD BUT GOOD! - YOUTUBE
From youtube.com
BASIL GELATO WITH BALSAMIC CARAMEL RECIPE FROM H-E-B
From heb.com
BASIL GELATO WITH GRILLED STONE FRUIT - COLAVITA RECIPES
From colavitarecipes.com
WHITE CHOCOLATE, BASIL, AND STRAWBERRY GELATO - FOOD …
From foodnouveau.com
LEMON BASIL GELATO - COOKING WITH MICHELE®
From cookingwithmichele.com
STRAWBERRY-BASIL GELATO - PASTRY AT HOME
From pastryathome.com
STRAWBERRY BASIL GELATO WITH ITALIAN CARNIVAL FRAPPE - TASTE LIFE
From tastelife.tv
LEMON BASIL OLIVE OIL GELATO | DISPLACEDHOUSEWIFE
From displacedhousewife.com
BASIL, HONEY AND WALNUT GELATO #CHOOSEDREAMS …
From girlinthelittleredkitchen.com
STRAWBERRY BALSAMIC BASIL GELATO - HONEST COOKING
From honestcooking.com
BASIL GELATO - YOGA JOURNAL
From yogajournal.com
MINT-BASIL CHIP ICE CREAM RECIPE ON FOOD52
From food52.com
BASIL ICE CREAM - COMPLETELY DELICIOUS
From completelydelicious.com
GELATO BASIL RECIPE
From officinedelgelato.com
BASIL GELATO | SAVEUR
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love