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Ingredients
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Base Ingredients
Seasonal Flavor Add-ins
For Serving
Method
Preparation of Gelato Base
Heat Milk and Cream
In a saucepan over medium heat, combine the whole milk and heavy cream. Stir occasionally until the mixture is hot but not boiling.
Mix Sugar and Egg Yolks
In a bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and fluffy.
Return to Heat
Transfer the combined mixture back to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
Add Vanilla
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
Chill Mixture
Cover the mixture and refrigerate for at least 4 hours or overnight.
Flavoring the Gelato
Prepare Strawberries
Wash and hull the fresh strawberries, then blend them into a puree using a blender or food processor. Strain to remove seeds if desired.
Add Flavoring
Once the base has chilled, divide the mixture into three parts. To one part, add the strawberry puree; to another, add the chopped fresh basil; and to the last part, mix in the dark chocolate chips.
Churning and Freezing
Churn Gelato
Pour each flavored mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze
Transfer the churned gelato to airtight containers and freeze for at least 4 hours to firm up.
Serving
Scoop and Serve
Scoop the gelato into bowls or cones and serve with biscotti on the side.