Description
A delightful gelato combining the sweetness of strawberries with the tang of balsamic vinegar and the aromatic touch of basil, perfect for a refreshing summer treat.
Ingredients
Units
- 3 cups whole milk (or unsweetened almond milk for a lighter gelato)
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 6 egg yolks
- 1 1/4 cups sugar (divided)
- 1/4 cup balsamic vinegar
- 1/2 cup fresh basil leaves
- 2 cups fresh strawberries, hulled and sliced
Instructions
- In a saucepan, combine milk and cream. Heat until just simmering.
- In a separate bowl, whisk together egg yolks and 1 cup of sugar until pale.
- Slowly add the hot milk mixture to the yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until thickened.
- Remove from heat and stir in vanilla extract.
- In another saucepan, combine strawberries, balsamic vinegar, basil, and remaining sugar. Cook until strawberries are soft.
- Blend the strawberry mixture until smooth and strain to remove seeds.
- Combine the cooled custard with the strawberry puree.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Freeze until firm before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 12
- Carbohydrates: 30
- Fiber: 1
- Protein: 5