This soft pink strawberry gelato transforms two quintessential summer ingredients, strawberries and basil, into a silky smooth treat with a delicate, sweet flavor.
¼cupfresh Genovese (sweet) basil leaves (about 16 large leaves), minced
1tbsplemon juice
Instructions
For the White Chocolate Gelato Base: Measure out the milk, then scoop out 2 tbsp (30 ml) and place in a small bowl. Set aside.
Pour the remaining milk in a medium saucepan, then add the heavy cream, white chocolate, and sugar. Set over medium heat and whisk constantly until the white chocolate and sugar are fully melted and incorporated. Remove from the heat temporarily.
Whisk the cornstarch into the reserved milk. Pour into the saucepan and whisk to combine. Return the mixture over medium-low heat and cook, whisking constantly, for 5 minutes. (The mixture will thicken slightly.)
Pour the custard into an airtight container. Cool to room temperature, then refrigerate overnight. The white chocolate gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
For the Strawberry and Basil Puree: In a medium saucepan, combine the strawberries, sugar, and water, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and simmer for 10 minutes, or until the strawberries are soft and broken down and the juices are thick. Remove from the heat, then puree using a stand blender, a stick blender, or a food processor. Stir in the basil and lemon juice, then transfer to an airtight container and refrigerate until completely cool.
To churn the gelato: Strain the strawberry puree and discard the basil leaves. Measure out 2 cups (500 ml) of strawberry and basil puree to use in the gelato. (Save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)
Whisk the strawberry and basil puree into the cold gelato base. Strain again to make sure the gelato is silky smooth. Pour the white chocolate, strawberry and basil gelato custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
STORAGE: Transfer the strawberry gelato to an airtight container and freeze until firm, about two hours.Strawberry gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
SERVING: Always take strawberry gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.