Basil Gelato Recipe

How to make it

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• Place sugar and 1/3 cup of water in saucepan,bring to boil,stirring.
• Set side to cool.
• Pour into a blender,add the lemon juice and basil,then blend until smooth
• Put milk,cream,and extra sugar in saucepan over medium heat,stirring constantly.
• Cook for a few minutes or until the sugar dissolves and the milk is just about to boil.
• Remove from heat.
• Whisk the egg yolks in a large bowl.
• Whisk in 1/4 cup of the hot milk mixture until smooth.
• Whisk in the remaining milk mixture,then return to a clean saucepan and stir constantly over medium heat for about 8 to 10 minutes or until mixture thickens and coats the back of a spoon.
• Do not allow to boil.
• Cool sllightly,then cover and refrigerate until cold.
• Stir the basil syrup into the custard.
• Transfer to an ice cream maker and freeze.
• Freeze overnight,then soften in the fridge for 30 minutes before serving.
• ~Serve scoops of basil gelato into poached yellow peach halves with pine nuts sprinkled on top.