Blackberry and 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 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 1/2 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

1. Measure milk into heavy bottomed sauce pan.
2. Bruise and crush 1 cup of lemon basil leaves and add to pot.
3. Heat milk and basil leaves on medium low to medium high heat and bring to a soft boil, stirring constantly to prevent scorching.
4. Remove pot from heat and allow to slightly cool.
5. 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.
6. Strain milk and discard lemon basil leaves.
7. 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.
8. Pour yolk and milk mixture back into the pot.
9. 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.
10. Strain custard through a fine mesh strainer into a clean bowl and place into the refrigerator to completely cool, about 1 hour.
11. 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.
12. 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.
13. Process in an ice cream maker as directed by manufacturer.
14. 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

★★★★★ 5 from 1 reviews

• Author: Arlene Mobley-Flour On My Face
• Prep Time: 30 Minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Ice Cream
• Method: Churned
• Cuisine: Italian

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Description

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.

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Scale 1x2x3x

Ingredients

• 3 cups milk
• 1 1/2 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

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Instructions

1. Measure milk into heavy bottomed sauce pan.
2. Bruise and crush 1 cup of lemon basil leaves and add to pot.
3. Heat milk and basil leaves on medium low to medium high heat and bring to a soft boil, stirring constantly to prevent scorching.
4. Remove pot from heat and allow to slightly cool.
5. 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.
6. Strain milk and discard lemon basil leaves.
7. 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.
8. Pour yolk and milk mixture back into the pot.
9. 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.
10. Strain custard through a fine mesh strainer into a clean bowl and place into the refrigerator to completely cool, about 1 hour.
11. 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.
12. 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.
13. Process in an ice cream maker as directed by manufacturer.
14. Serve immediately or scoop gelato into an airtight container and freeze.

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Nutrition

• Serving Size: 1/2 cup
• Calories: 280
• Carbohydrates: 55g
• Fiber: 5.2g
• Protein: 7.9g

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For more recipes using fresh lemon basil check out my How to make Lemon Basil Soda recipe.

For more tips on growing fresh herbs in your backyard garden check out my 12 Easy Herbs to grow from seeds post.