Blueberry Basil Gelato

If you are looking for the perfect summertime treat - I think this could be it . . .

Blueberry Basil Gelato
Makes about 1 quart


1 ½ cups whole milk
1 ½ cups heavy cream
1 pint fresh blueberries
1 cup basil leaves, roughly chopped

3 egg yolks
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar


1. In a heavy saucepan over medium heat, warm the milk, cream, blueberries, and basil until a few bubbles appear along the edge of the pan.

2. Remove from the heat and set aside to steep for at least 15 minutes.

3. Using an immersion blender, puree mixture. For a smoother consistency, pour through a fine-mesh sieve into a liquid measuring pitcher and set aside.

4. In a large bowl, whish together the egg yolks and the granulated and brown sugars until fluffy and lightened in color, about 3-4 minutes.

5. While whisking constantly, slowly pour the milk mixture into the egg yolk mixture.

6. Return the mixture to the pan over medium-low heat and cook, stirring constantly, until the custard thickens slightly and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Do not let the custard boil.

7. Pour into a wide bowl, let cool, cover, and refrigerate until very cold, at least 5 hours or up to overnight.

8. Transfer the custard to an ice-cream maker and process according to the manufacturer’s directions.

9. Transfer the ice cream to an airtight container, press a layer of plastic wrap onto the surface, and freeze until firm, at least 2 hours.

10. Let soften slightly before serving.