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2 cbasil leaves
1 cheavy cream
1 Tbsplemon zest
How to Make Basil Gelato
- Combine basil, milk, cream, sugar, zest, salt and yolks in a blender and puree until smooth.
- Pour into 2 quart saucepan and heat gently until sugar dissolves.
- Remove from heat and pour through a fine strainer, chill in the refrigerator.
- Pour into an ice cream maker and freeze according to manufacturers directions.
- Serve garnished with fresh basil leaves.