Mint Gelato/Parsley Gelato/Basil Gelato

1. 1

   In a medium saucepan over high heat, bring 3 cups of water to a boil.

2. 2

   Blanch the herbs in the water for 45 seconds, take them out, and put them in a bowl of ice water.

3. 3

   Drain the herbs.

4. 4

   In a medium deep-sided bowl, add the drained herbs and 1 cup of the whole milk and puree using an immersion blender.

5. 5

   Strain the puree through a chamois and set it aside.

6. 6

   In a large bowl, prepare an ice bath.

7. 7

   In a medium deep-sided bowl, using a rubber spatula, stir the egg yolks until they are a cohesive liquid.

8. 8

   Do not use a whisk!

9. 9

   Add the cream, condensed milk, milk powder, dextrose, sugar, honey, salt, herb puree, and remaining 1 cup whole milk, and combine using an immersion blender for about 1 minute.

10. 10

    Set the bowl in the ice bath.

11. 11

    Let the mixture cool, cover the bowl with plastic wrap, and refrigerate for at least 3 hours.

12. 12

    If you have time, place the mixture in an airtight container and refrigerate overnight.

13. 13

    Spin the gelato in an ice cream machine according to the manufacturers instructions.

14. 14

    Or use the dry-ice method in your stand mixer (see Notes).

No additional tips available.