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Ingredients
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Main Ingredients
Method
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.