Ingredients
- 2 cups whole milk
- ¾ cup granulated sugar
- ¼ cup fresh lemon zest about 4 lemons
- ¼ cup fresh whole basil leaves
- 2 tablespoon fresh lemon juice about 1 lemon
- 2 large egg yolks
- 1 teaspoon sea salt
- ¼ cup good quality extra virgin olive oil
Instructions
- In a medium saucepan over medium-low heat, add the milk, sugar, lemon zest, basil leaves and fresh lemon juice. Gently stir until the sugar dissolves, turn off the heat and let sit for 30 minutes. Take the basil out and whisk in egg yolks, one at a time making sure the first is well blended before adding in the second. Whisk in the salt for 30 seconds more. Add the basil back in and pour the mixture into a lidded container and stash in the fridge for several hours until chilled through.
- Once cool, add to your ice cream maker* and proceed with manufacturers instructions. You want to stop the gelato before it gets too firm, for me this was around 25 minutes in my ice cream maker. At this point drizzle in the olive oil while the machine runs. Scoop into a clean, lidded container and freezer for several hours before serving.
Notes
*I made it with both the basil in the final gelato and also where I would take it out before putting the mixture into the ice cream maker. I think I preferred the version without, fyi, although some of the photos have the basil in the gelato. Second, see above notes (in the Before We Get Started section of the blog post) on how to make without an ice cream maker.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo