A gelato of custard base with milk, cream, and egg yolks, combined with a strawberry puree cooked with balsamic vinegar and fresh basil. Churned smooth and frozen.
I had strawberry and balsamic gelato at a gelateria in Bologna where the flavour combinations were written on a chalkboard that changed every morning. The balsamic was sharp and sweet against the strawberries, and there was something herbal I could not identify until the second scoop. Basil. This recipe does the same thing: a custard base of milk, cream, egg yolks, and sugar, with a separate strawberry puree cooked with balsamic vinegar, fresh basil leaves, and more sugar.
The two mixtures cool separately, then combine before churning. The basil cooks with the strawberries and gets strained out, leaving behind a green, peppery note that you taste after the berry and before the tang of the vinegar.
Tips for Making Strawberry Balsamic Basil Gelato
Make a proper custard base
Heat milk and cream until just simmering. Whisk egg yolks and sugar until pale. Temper the yolks by slowly adding the hot milk while whisking constantly.
Return to the pan and cook over low heat, stirring, until the mixture thickens enough to coat the back of a spoon. Do not let it boil or the eggs scramble.
Cook the strawberry mixture and strain it
Fresh strawberries, balsamic vinegar, basil leaves, and the remaining sugar, cooked until the berries are soft. Blend until smooth and strain to remove seeds.
The straining step matters. Seeds in gelato are gritty. Push the puree through a fine sieve with a spoon.
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Strawberry Balsamic Basil Gelato
Total Time: 50 minutes
Yield: 6 servings
Description
A delightful gelato combining the sweetness of strawberries with the tang of balsamic vinegar and the aromatic touch of basil, perfect for a refreshing summer treat.
Instructions
- In a saucepan, combine milk and cream. Heat until just simmering.
- In a separate bowl, whisk together egg yolks and 1 cup of sugar until pale.
- Slowly add the hot milk mixture to the yolks, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until thickened.
- Remove from heat and stir in vanilla extract.
- In another saucepan, combine strawberries, balsamic vinegar, basil, and remaining sugar. Cook until strawberries are soft.
- Blend the strawberry mixture until smooth and strain to remove seeds.
- Combine the cooled custard with the strawberry puree.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Freeze until firm before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 12
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
Frequently Asked Questions
Can I use frozen strawberries?
Yes. Thaw them first and drain any excess liquid. Fresh strawberries have better flavour, but frozen work in winter when fresh berries are pale and tasteless.
What kind of balsamic vinegar?
Regular balsamic vinegar, not the thick, aged kind. A quarter cup of standard balsamic cooks down with the strawberries and becomes sweet and syrupy. Aged balsamic is too intense.
Do I need an ice cream maker?
Yes. Churning incorporates air and gives gelato its smooth texture. Without a machine, you can freeze the mixture and scrape it every thirty minutes, but the result is more like a granita than gelato.