Basil Coconut Gelato Recipe
Recipe information
Make Basil Coconut Gelato in just 3h . toasted coconut, basil, olive oil
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Ingredients
Main Ingredients
Preparation Steps
1. Infuse the Basil
In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat over low-medium heat, stirring until the sugar has dissolved. Remove from heat and add the fresh basil leaves. Let it steep for about 30 minutes.
2. Strain the Mixture
After steeping, strain the mixture through a fine-mesh sieve to remove the basil leaves. Return the liquid to the saucepan.
3. Add Remaining Ingredients
Stir in the toasted coconut flakes, vanilla extract, olive oil, and a pinch of salt. Mix well.
4. Chill the Mixture
Cover the saucepan and refrigerate the mixture for at least 2 hours, or until it's completely chilled.
5. Churn the Gelato
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
6. Freeze the Gelato
Transfer the gelato to a lidded container and freeze for at least 4 hours to firm up.
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