Basil Gelato

1. 1

   Bring milk, half-and-half, sugar and vanilla bean to a simmer.

2. 2

   Beat yolks in bowl, and temper them with 1/2 cup warmed cream mixture.

3. 3

   Pour egg mixture into saucepan, and add vanilla bean scrapings and vanilla.

4. 4

   Blanch basil in boiling water until tender, about 10 seconds.

5. 5

   Drain, shock leaves in ice bath and squeeze dry.

6. 6

   Place leaves and 1/2 cup cream mixture in food processor or blender, and process.

7. 7

   Stir basil mixture into cream, and set aside to infuse basil flavor into cream as it cools to room temperature.

8. 8

   Strain, and freeze according to ice cream makers instructions.

No additional tips available.