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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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~ Fresh basil lends a spicy edge to this sweet ice that is nice paired with peaches~ Ingredients:
1/3 heaping cup of superfine sugar |
3 teaspoons lemon juice |
1 small handful of fresh basil |
2 cups milk |
1 1/4 cup light whipping cream |
1/3 cup superfine sugar,extra |
6 egg yolks |
poached peaches |
pine nuts |
Directions:
1. Place sugar and 1/3 cup of water in saucepan,bring to boil,stirring.
2. Set side to cool.
3. Pour into a blender,add the lemon juice and basil,then blend until smooth
4. Put milk,cream,and extra sugar in saucepan over medium heat,stirring constantly.
5. Cook for a few minutes or until the sugar dissolves and the milk is just about to boil.
6. Remove from heat.
7. Whisk the egg yolks in a large bowl.
8. Whisk in 1/4 cup of the hot milk mixture until smooth.
9. Whisk in the remaining milk mixture,then return to a clean saucepan and stir constantly over medium heat for about 8 to 10 minutes or until mixture thickens and coats the back of a spoon.
10. Do not allow to boil.
11. Cool sllightly,then cover and refrigerate until cold.
12. Stir the basil syrup into the custard.
13. Transfer to an ice cream maker and freeze.
14. Freeze overnight,then soften in the fridge for 30 minutes before serving.
15. ~Serve scoops of basil gelato into poached yellow peach halves with pine nuts sprinkled on top.
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