my first batch

Today I made my first batch of homemade ice cream using my new Lello Gelato maker.

Strawberry Basil Ice Cream

Ingredients

3 large egg yolks

1/2 cup sugar

1 teaspoon pure vanilla extract

Pinch salt

1 cup half and half

1 cup heavy cream

1 pint strawberries

8 large basil leaves, chopped finely

 

Directions

In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into a saucepan and heat until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly, a ¼ cupful at a time, pour the hot cream into the eggs and whisk until smooth.

Return to the saucepan (add some extra chopped basil to infuse some flavor?) and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon. Strain the custard through a fine-mesh sieve into a metal bowl. Cover and chill for at least 4 hours or overnight.

Next day:  Rinse and hull the berries. Chop all the berries (use strawberry slicer first) and transfer half (very finely chopped) to a small bowl.  Food process the first half.  Mash the other half with a fork or pestle; they will not be smooth but still a little chunky. Chill .

Pour the cream and pureed strawberries into the canister of an ice cream maker. Freeze according to manufacturer's instructions. Lello: about 30 minutes.  After this, add the mashed strawberries and the basil and freeze another 5-10 minutes.

Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping.