Cruising into this summery weekend and feeling really good with this Mint Thai Basil Gelato by my side. Memorial Day is the unofficial start of summer on the OBX and I am reeeaadddyyy to partyyyy! And by party, I mean work and probably hang out with myself on Memorial Day because Joey is on call for work. But whatever, more gelato for meeee!
Fact: I don’t like basil. But, I try to make a habit of eating foods I don’t love that the rest of the world says are good. (This mindset is also what prompted me to watch Game of Thrones and, umm hello, thank goodness b/c the show is amazing.) The world says basil is good and finally, with this gelato, I am fully on board. It could be the sugar and cream swaying my vote but I am into this Mint Thai Basil Gelato like nobody’s business. Sweet, smooth, herby, and refreshing. Yes, please!
We had an overflow of fresh mint and thai basil growing in our pots, so the only right thing to do was steep them in some milk and cream and churn churn churn into dessert bliss.
The method for this is the same as my Buttered Popcorn Gelato and I can’t recommend this ice cream machine highly enough for making all the smooth, sweet, creaminess happen. By the way, it happens in about 30 minutes in the machine, all by itself, which means you can do other things. Like, vaccuum, sit in the sun, or just think about how wonderful you are for making this minty, slightly licorice-y, amazing gelato flavor combo in your very own home.
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Mint Thai Basil Gelato
Sweet, smooth, herby, and refreshing! Mint Thai Basil Gelato is the perfect thing for hot summer days! Use up your fresh herbs for this creamy dessert.
- Prep Time: 20 minutes/overnight
- Cook Time: 30 minutes
- Total Time: 50 minutes + chilling time
- Yield: 6 servings 1x
- 2 C whole milk
- 1 C heavy cream
- 2 C fresh mint, packed (you can leave the stems in)
- 1 C thai basil, packed (you can leave the stems in)
- 3/4 C sugar, divided
- 4 egg yolks
- 1/2 t vanilla
- 1/4 t salt
- Combine the milk, cream, mint and Thai basil in a sauce pan over low heat. Cook, stirring occasionally for 10 minutes.Turn off the heat and let sit for about an hour. Strain the mixture through a fine mesh strainer into a bowl and discard the herbs.
- Return the milk/cream mixture to the sauce pan and add 1/2 a cup of the sugar. Cook, stirring, over low heat until the sugar is dissolved. Turn off the heat.
- In a bowl, beat the egg yolks and remaining 1/4 cup of the sugar with an electric mixer until it is thick and light yellow – about 2-3 minutes. Add 1/2 a cup of the milk/cream mixture to the egg yolk mixture and stir to combine. Pour this into the sauce pan with the rest of the milk/cream mixture. Cook over low heat, stirring constantly for about 8 minutes or until the mixture is thick and when you coat the back of a spoon with it, you can draw a line through it with your finger. Add the vanilla and salt.
- Strain this mixture through a fine mesh strainer into a bowl, cover with plastic wrap, and chill at least 6 hours, or overnight.
- Add the chilled mixture to your ice cream machine and churn for about 30-35 minutes or according to manufacturer instructions. (Start tasting it after about 25 minutes to check the texture; gelato is naturally a little looser than ice cream but it should be thick and not super runny.)
- Chill for another hour or until ready to serve.
Joey really liked this with sliced strawberries over top.
Regular basil is great in this recipe, too!