Thursday, May 23, 2013

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
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
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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  1. I've used the strawberry/basil combo in a cocktail so I know they go well together. This sounds so refreshing. I really need to get an ice cream maker...

  2. Your description of your long distance relationship with your ice cream maker pretty much sums up my relationship. I actually have two of them, and hardly need one. But like you, I'm hoping to change that this year and your comments here have this recipe high on my list!!

  3. This looks fabulous. I wasn't motivated to get reacquainted with my gelato maker this month. But, with your post in mind, this might be the month. Looks delicious!

  4. i wish i had an icecream maker because this is the recipe I was eying on! hope you and your icecream maker bond this year.

  5. Such a gorgeous color! I am going to ave to get my ice cream maker out soon!

  6. Lovely flavors.....perfect for the hot weather. :)

  7. Fix that long distance relationship. Make a commitment, get a cozy loft together and a small dog. You will never regret it. And if you have a fight, it will just make the ice cream for you. No need for pint sized Ben and Jerry's hidden away in the freezer. (Can you tell I love my ice cream maker?).
    Loved this gelato. I thought the basil was rock star. My boyfriend wouldn't even try it. More for me ;D

  8. Well even though your ice cream maker and you are not close friends, your gelato looks delicious! I noticed last year that the process for ice cream is a bit intense, but always worth it:-) Your gelato looks wonderful, hugs, Terra

  9. Loved this recipe too! Worth the wait


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