Blackberry and Lemon Basil Gelato Recipe

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Blackberry & Lemon Basil Gelato

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 recipe came from Chef Georgia Pellegrini who posted a recipe for Lemon Basil Ice Cream on The Pioneer Woman’s Tasty Kitchen site.
I made 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 recipe turned out. The blackberry and lemon basil flavors come together beautifully.
Blackberry & Lemon Basil Gelato
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.
Blackberry and Lemon Basil Gelato
3 cups milk
1 1/2 cup lemon basil leaves, packed
1 tsp lemon juice
5 egg yolks
1 cup sugar
2 tbs light corn syrup
1 pinch of salt
1 Quart Blackberries
1)      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.
2)      While milk is cooling add egg yolks, sugar, corn syrup and salt to a large bowl. Whisk together until the yolks become a light creamy yellow.
3)      Strain milk and discard lemon basil leaves.
4)      Temper yolk mixture and warm milk by slowly whisking about 1/3 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.
5)      Pour yolk and milk mixture back into the pot.
6)      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.
7)      Strain custard through a fine mesh strainer into a clean bowl and place into the refrigerator to completely cool, about 1 hour.
8)      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.
9)      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.
10)  Process in an ice cream maker as directed by manufacturer.
11)   Serve immediately or scoop gelato into an airtight container and freeze.

Blackberry & Lemon Basil Gelato

what an honor to be featured at My City Cuisine!


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  1. says

    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.

  2. Stacey says

    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!

  3. Hannah says

    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.


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