Blackberry and Lemon Basil Gelato
The sweet taste of summer comes alive in this Blackberry and Lemon Basil Gelato recipe. Use fresh blackberries and lemon basil grown in your garden to make this wonderful and delightful custom flavor homemade gelato recipe.
As I was looking through my pictures today I realized I never posted my Blackberry and Lemon Basil Gelato recipe.
The delay of course was caused by my recent move. I am far from finished unpacking and it feels like I will never get done.
I love my new kitchen but am shocked to realize I have run out of room for all my kitchen stuff.
The inspiration for this homemade gelato recipe came from Chef Georgia Pellegrini who shared a recipe for
Lemon Basil Ice Cream .
I made this Blackberry and Lemon Basil Gelato recipe in my recipe in my Cuisinart 1.5 quart ice cream maker. I found this baby at a yard sale and got it for an unbelievable $7. Best seven bucks I ever spent
I love the way this gelato recipe turned out. The blackberry and lemon basil flavors come together beautifully.
I used fresh lemon basil I have growing in my backyard garden. I love growing my own fresh herbs and finding interesting recipes to make with them.
Lemon Basil is my favorite type of fresh basil. It reseeds on it's own and it very easy to grow here in Florida.
Homemade Ice Cream or Gelato TIP: Freeze ice cream maker bowl the night before or keep it in the freezer when not in use so you are ready to go whenever the urge to make gelato hits.
How To Make Blackberry and Lemon Basil Gelato
Ingredients
- 3 cups milk
- 1 ½ cup lemon basil leaves, packed
- 1 teaspoon lemon juice
- 5 egg yolks
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1 pinch of salt
- 1 quart fresh Blackberries
Directions
- Measure milk into heavy bottomed sauce pan.
- Bruise and crush 1 cup of lemon basil leaves and add to pot.
- Heat milk and basil leaves on medium low to medium high heat and bring to a soft boil, stirring constantly to prevent scorching.
- Remove pot from heat and allow to slightly cool.
- While milk is cooling place in a large bowl the egg yolks, sugar, corn syrup and salt. Whisk together until the yolks become a light creamy yellow.
- Strain milk and discard lemon basil leaves.
- Temper yolk mixture and warm milk by slowly whisking about ⅓ of a cup of the hot milk into the egg yolks.
Slowly pour the remaining milk into the bowl of the tempered egg yolks and whisk until milk and egg mixtures are combined. - Pour yolk and milk mixture back into the pot.
- Bring your custard mixture to a soft boil, stirring constantly on medium heat.
Cook until thickened, custard is done when a trail can bee seen on the back of a spoon when you run your finger through the custard. - Strain custard through a fine mesh strainer into a clean bowl and place into the refrigerator to completely cool, about 1 hour.
- Pulse blackberries, lemon juice and the reserved ½ cup of lemon basil leaves in a blender until berry pulp is smooth.
Pour berry pulp through a fine mesh strainer placed over a bowl.
Set aside and let the juice from the berries drain from the pulp while custard cools. - Remove custard from the refrigerator and stir in the blackberry juice, add in about a teaspoon of pulp if you would like some seeds in your gelato or leave the seeds out if you prefer.
- Process in an ice cream maker as directed by manufacturer.
- Serve immediately or scoop gelato into an airtight container and freeze.
Print the homemade Blackberry and Lemon Basil Gelato recipe below
Blackberry and Lemon Basil Gelato
Ingredients
- 3 cups milk
- 1 ½ cup lemon basil leaves, divided (packed)
- 1 teaspoon lemon juice
- 5 large egg yolks
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1 pinch salt
- 1 quart fresh Blackberries
Instructions
- Measure the milk into heavy bottomed sauce pan.
- Bruise and crush 1 cup of lemon basil leaves and add to pot.
- Heat the milk and lemon basil on medium low to medium heat and bring to a low simmer, stirring constantly to prevent scorching.
- Remove the pot from the heat and allow to slightly cool.
- While the milk is cooling combine the egg yolks, sugar, corn syrup and salt in a large bowl. Whisk together until the yolks become a light creamy yellow.
- Strain the cooled milk and the discard lemon basil leaves.
- Temper the yolk mixture and warm milk by slowly whisking about ⅓ of a cup of the warm milk into the egg yolks.
- Slowly pour the remaining milk into the bowl of the tempered egg yolks and whisk until milk and egg mixture is combined.
- Pour the custard base back into the pot.
- Bring the custard mixture to a low boil on medium heat, stirring constantly.
- Cook until thickened, the custard is done when a trail can be seen on the back of a spoon when you run your finger through the custard.
- Strain the custard through a fine mesh strainer into a clean bowl, cover and chill in the refrigerator until cold, about 1 to 2 hours.
- While the custard is cooling pulse the blackberries, lemon juice and the reserved ½ cup of lemon basil leaves in a blender until the berry pulp is smooth.
- Pour the blackberry pulp through a fine mesh strainer placed over a bowl.
- Set aside and let the juice from the berries drain from the pulp while custard cools.
- Remove the gelato custard from the refrigerator and stir in the strained blackberry juice, add in about a teaspoon of pulp if you would like some seeds in your gelato or leave the seeds out if you prefer.
- Process in an ice cream maker as directed by manufacturer.
- Serve immediately or scoop gelato into an airtight container and freeze.
Anne
How much does this recipe make?
Arlene Mobley
Anne
This recipe was made in a 1 1/2 quart ice cream maker.
Hannah
This looks so amazing, I've been lusting after it for years but I still haven't gotten an ice cream maker. However, a bounteous blackberry crop is inspiring me. Just as an FYI I posted a link to this on my recipe round up this week.
Arlene Mobley
Hannah
Thanks for sharing my recipe. I sure miss the days of picking wild blueberries when I lived in Georgia!
Stacey
I am SO going to make this! Blackberries are just starting to get ripe around here, AND we have lemon basil! Thank you for sharing!
Beloved
I cannot wait to try this! YUM!
no1duzitbetta
Ha, found it. I will add the lemon basil to next years crops to plant. As for the blackberries, if I don't hit up one of the other local gardeners/farmers, I may do them myself to.
no1duzitbetta
Two things to add to next seasons crops, lemon basil and blackberries.
Anonymous
ha, I am going to try out my thought, your post get me some good ideas, it's really awesome, thanks.
- Joe
oneordinaryday
Looks gorgeous and the I bet the flavors come together in a perfectly refreshing way. Beautiful!
Anonymous
Love your creativity! I'm wondering if you have a clue as to the nutritional break down of this recipe?
Megan Miller
Ohhh I love those pictures mom! especially the first one. Looks tasty!!!!
Elizabeth
Beautiful! Sounds so refreshing...I totally forgot to plant different kinds of basil this year. Next year!
foodies at home
Sounds delicious! I love the combination of flavors! Very refreshing!