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  • Author: Danguole Lekaviciute
  • Yield: 6 servings 1x


  • 3 cups whole milk (I used unsweetened almond milk for a lighter but less creamy gelato)
  • 1 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 6 egg yolks
  • 1 1/4 cups sugar (divided)
  • 2 cups fresh strawberries (sliced)
  • 1/4 cup balsamic vinegar
  • 1/4 cup of fresh basil (measured prior to chopping; I used roughly 45 leaves of varying sizes)


  1. In a large bowl, combine egg yolks and 1 cup of the sugar and beat with a hand mixer until pale and creamy (about 2-3 minutes). Set aside.
  2. Heat the milk, heavy cream and vanilla over medium heat in a large pot until the mixture is warm, but don’t let it boil.
  3. Remove from heat, and gradually add a cup or so of the mixture to the egg yolk mixture and stir to combine.
  4. Then add the egg yolk mixture to the rest of the milk/cream and reheat over medium heat until the mixture thickens and coats the back of a spoon.
  5. Remove from heat and let it cool, and once cool, cover with plastic and refrigerate for at least a few hours.
  6. Chop the basil finely.
  7. In a medium bowl, combine the strawberries, basil, balsamic vinegar and 1/4 cup of sugar.
  8. Stir well, cover and put this in the fridge as well, until the milk/cream/egg mixture is thoroughly chilled.
  9. Use a blender or food processor to puree the strawberry mixture, then stir it into the chilled milk/cream/eggs.
  10. Use an ice cream maker, following the manufacturer’s instructions, to finish making your gelato.
  • Category: Dolci
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