Here’s a little something from your childhood that grew up just in time to save your taste buds from another happy hour disappointment at the local Sonic. (Maybe that’s just my local Sonic). And it’s another month of the Pass the Cook Book Club. My little club is finding it’s feet – and I’m finding I need to be a little more organized. But in the end, sharing recipes together is a blast! I’m always curious to see what others are making (and nosy so that I pick something yummy). All the other group members are great and I am really enjoying reading and seeing what everyone else makes. Some people have blogs and post about the recipes, some people don’t and just share them on the group page. It’s really all just about having fun and trying something new at this point.
As for this gelato… All I can say is try it. Our tiny human brains can’t process how epic the flavors will be until you actually take that first bite. And oh.my.god. it’s just you, a big batch of gelato, and a spoon after that.
To read more about how the cook book club works, read this post. To join the club, click for our facebook group here. Remember, you don’t need a blog – you just need to want to cook!
Strawberry Basil Gelato
From Slushed - I have made like 42 recipes from this book – and they have all been awesome. It’s like $7 on Amazon right now. Seriously, go get it!
- 1 cup strawberries, hulled and sliced
- 4 egg yolks
- ½ cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup fresh basil leaves
- 1 cup strawberry preserves (I used homemade from my boyfriends mom – and WOW does the flavor go a long way)
- ¼ cup strawberry liqueur
Place the strawberrriers in a bowl with 1/4 cup of sugar and macerate for 30 minutes.
Whisk the egg yolks and sugar in a large bowl until pale yellow; Set aside.
In a heavy bottomed medium pot, bring the milk and the cream to just barely a sizzle, where the edges start to bubble. Stir as needed. Remove from heat add the basil, cover and let the mixture infuse for 10 minutes. Strain and discard the basil leaves.
Slowly whisk the hot milk mixture into the egg yolks. Return everything to the pot and place over medium heat, whisking constantly, until it coats the back of a spoon and registers 170 on a candy thermometer.
Strain the mixture into a large bowl. Add the strawberry preserves, liqueur, and sliced strawberries with any syrup. Cool in an ice bath, whisking, to drop the temperature. Cover and refrigerate until completely chilled, 4 – 6 hours.
Process the mixture in your ice cream maker according to the manufacturer’s directions. Transfer to a container and freeze through, at least 15 hours.