Strawberry Basil Gelato {Pass the Cookbook Club}

Today is the recipe post I am now most excited for all month.  It's Pass the Cookbook Club day.  Each month a new cookbook is picked from the shelf, the dust wiped off, and three recipes are chosen.

This month for the Pass the Cookbook Club post Kita chose frozen treats from Slushed. I had never heard of this cookbook but was super excited to check out the frozen treats.

My ice cream maker and I are long distance friends. We only see each other on rare occasions. These times are fun but don't last long.  I am hoping this year those rare occasions turn into frequent visits. 


Although the process for the strawberry basil gelato recipe took me about 3 days to complete it was well, well worth it. 

One bite and the "ah that was delicious"  statement was out of my mouth.  The basil flavor is strong but pairs perfectly with the strawberries.  Beautiful color.  Creamy texture. 


Too bad I finished it before Memorial Day weekend. 

To read more about how the cookbook club works, see February's post from Kita - Pioneer Woman’s Herb Roasted Pork Tenderloin. To join the club, check out the facebook group.

Strawberry Basil Gelato

by Emily Morris

Prep Time: 25 minutes

Cook Time: 4-6 hours chill time, more for

Keywords: basil strawberry ice-cream

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Ingredients (serves 6)

• 1 cup strawberries, hulled and sliced
• 4 egg yolks
• ½ cup sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup fresh basil leaves
• 1 cup strawberry preserves
• ¼ cup strawberry liqueur

Instructions

Macerate the strawberries by putting them in a bowl and tossing ¼ cup of sugar. Set aside for 30 minutes.

Whisk the egg yolks and the remaining sugar in a large bowl. Set aside.

Combine the milk and cream in a medium-sized sauce heavy bottomed pot. Cook over medium heat, stirring occasionally until the edges just start to bubble. Remove from heat. Stir in the basil. Cover and let the mixture infuse for 10 minutes. Strain and discard the basil leaves.

Slowly, drizzle the hot mixture into the egg yolks, whisking constantly. Return to the pot. Cook over medium heat, whisking constantly, until it registers 170 degrees F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Whisk in the strawberry preserves, liqueur, and sliced strawberries with syrup. Cool in an ice bath, whisking frequently to drop the mixtures temperature. Refrigerate until chilled, 4-6 hours.

Process the mixture in your ice cream maker according to the manufacturer’s directions. Transfer to a container and freeze overnight.

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