… It goes to the Soul.

by Drew Wood, June 16th, 2024.

Although the “starch coma” after the pasta workshop, this is what he, the “spicy” boy with the baseball hat, said.

I proposed him: come next year, we will make the most amazing gelato. Try the one below!

Thank you for coming today with your family, Drew!

BASIL ICE CREAM

Ingredients:

450 ml (1 Lb) milk

250 ml (1 cup) fresh cream

80 gr (2 ½  oz) sugar

4 yolks

1 pizzico (a pinch) vanilla scraped from the pod (or 3-4 drops extract)

10-12 leaves basil

Blend a few leaves of basil with a little milk with an immersion mixer..

Heat the milk with the basil; let it cool then filter through a chinois.

Whip the yolks with sugar.

Bring the “green” milk with cream and vanilla to a simmer.

Remove from heat. Temper the egg batter with a few tablespoons, then pour the batter into the milk mix, stirring to avoid curdling.

Place over low heat and, add the basil mixture, bring to boil.

Put the batter in a flash refrigerator or freezer, then into the ice cream machine.