We don’t have a large backyard, but the space we have is occupied by my husband’s “farm”.
He is a city kid with the soul of a country boy.
When we moved in to our house two years ago, he immediately started making plans with what should be done with the back yard space. He basically wants to grow every type of fruit and vegetable that can survive in the northeast.
So far, I’d say he’s doing pretty well.
He’s been able to grow corn, eggplant, sweet peppers, banana peppers, stevia, oregano, basil, lavender, sage, tomatoes, AND apples. Not too bad for someone who has had no growing experience up until last year.
It’s basically a dream come true for someone who is trying to eat healthy to have an abundance of herbs and veggies growing right in their back yard. The one plant that just keeps growing is basil. We have a ton of it. I’m at the point where I have so much that it’s starting to wilt before I even get the chance to cook with it.
I needed something to make that required the use of a LOT of fresh basil. Pesto is always a good idea, but I wanted to do something different. I had worked out pretty hard this morning, and my sweet tooth was kicking in. I wanted to turn this basil in to a dessert. But how?
I obviously went to Pinterest for help. “Basil desserts”. A few pins for basil cake caught my eye. I saw a handful for basil ice cream. I read them all. After gathering some ideas and figuring out what ingredients I already had at home, I decided to go my own route.
LEMON BASIL GELATO WITH BLACKBERRY JAM SWIRL
What you will need:
1.5 cups of tightly packed fresh basil, washed and towel dried
1 cup heavy whipping cream
2 cups whole milk
6 egg yolks
1 cup granulated sugar
2 tsp lemon extract
1/4 tsp salt
1/2 cup blackberry jam
ice cream maker
Throw all of your ingredients EXCEPT the jam in to a blender, and blend until completely liquefied. You don’t want to see big pieces of basil.
Next, pour the mixture in to a saucepan and cook over medium heat, just until the mixture starts to boil. You do not want it to reach a rolling boil. You will know you are done heating the cream once it can completely coat the back of a spoon.
Now, pour the cream slowly through a fine strainer held over a glass bowl. The strainer will collect any bits of basil that weren’t fully incorporated.
At this time, cover your strained cream with plastic wrap and cool in the fridge for at least 4-6 hours. This needs to be very cold before it is transferred to an ice cream maker.
There are a lot of different ice cream makers out there, so just freeze your cream according to the manufacturer’s instructions.
At some point in the churning process, your cream will have a consistency that looks like this:
Right now it is similar to soft serve ice cream. This is when we want to slowly start drizzling the blackberry jam in to the ice cream maker. Do NOT turn off the maker while doing this! Leaving the maker on is what will create the swirl design in your gelato.
Once all of your blackberry jam has been mixed in, transfer your gelato to an airtight container with a tight-fitting lid. Pop it in the freezer for about 2-3 hours, and you will have a gorgeous, yummy, savory-sweet gelato that everyone will enjoy.