Lemon-Basil Olive Oil Gelato

LEMON-BASIL OLIVE OIL GELATO

Ingredients:

• 2 cups whole milk
• ¾ cup granulated sugar
• ¼ cup fresh lemon zest (about 4 lemons)
• ¼ cup fresh whole basil leaves
• 2 tablespoon fresh lemon juice (about 1 lemon)
• 2 large egg yolks
• 1 teaspoon sea salt
• ¼ cup good quality extra virgin olive oil

Instructions:

1. In a medium saucepan over medium-low heat, add the milk, sugar, lemon zest, basil leaves and fresh lemon juice. Gently stir until the sugar dissolves, turn off the heat and let sit for 30 minutes. Take the basil out and whisk in egg yolks, one at a time making sure the first is well blended before adding in the second. Whisk in the salt for 30 seconds more. Add the basil back in and pour the mixture into a lidded container and stash in the fridge for several hours until chilled through.
2. Once cool, add to your ice cream maker* and proceed with manufacturers instructions. You want to stop the gelato before it gets too firm, for me this was around 25 minutes in my ice cream maker. At this point drizzle in the olive oil while the machine runs. Scoop into a clean, lidded container and freezer for several hours before serving.
3. Thank you for making this olive oil gelato! Please tag me on social media @displacedhousewife #displacedhousewife so I can see your gorgeous creations!

*I made it with both the basil in the final gelato and also where I would take it out before putting the mixture into the ice cream maker. I think I preferred the version without, fyi, although some of the photos have the basil in the gelato. Second, see above notes (Before We Get Started) on how to make without an ice cream maker.