Credit: Alexa Lampasona
Credit: Alexa Lampasona
Looking for a cool and refreshing dessert to serve up at your barbecue? Gelato is one of those desserts that looks like you spent hours of effort to prepare, when really the steps are quite simple. An ice cream maker does make the job much easier- it does all the work for you!
To the photo gallery!
Honeysuckle Gelato is one of those stories about three friends that got together to do something they were passionate about, and you just can't help but get behind them. After all, it is delicious ice cream! Founders Jackson, Wes and Khatera are long-time friends who wanted to bring their vision of unique flavor combinations and local ingredients to the South. Honeysuckle churns out Sicilian-style gelato, a lower-fat version that uses whole milk instead of heavy cream. More milk and less cream, plus slow churning time makes for a thicker spoonful. Honeysuckle Gelato celebrates local, sourcing milk from Southern Swiss farms (they use about 150 gallons a week!), local fruit and herbs from the team's own garden. This time in the summer, the team is producing anywhere from 20-30 flavors, ranging from Bourbon Pecan (a bestseller) to "Snacks on a Plane," a sinfully delicious blend of biscoff cookie ice cream, salted caramel, peanuts and pretzels.
We've created a step-by-step photo gallery on how to make a refreshing Lemon Basil gelato. You can check it out here. The recipe is below.
lemon basil gelato
Lemon Basil Gelato
(makes two 2-quart batches)
- 5 cups whole milk
- 1 cup sugar
- 2 ounces cornstarch
- 2 sprigs of basil leaves
- 2 lemons, juiced and zested
1. Mix the sugar with 4 cups of milk and cook over low-medium heat in a thick-bottomed pan.
2.In separate container, whisk the cornstarch with the remaining cup of milk, leaving no lumps.
3. When the milk/sugar mixture begins to boil, add the cornstarch mixture slowly, whisking well.
4. Lower heat, and continue to whisk for 5 minutes as it thickens.
5. Place in refrigerator until cool. (This is enough mix for two batches in a standard home ice cream machine).
6. Once cool, add the zest, juice and basil leaves to roughly 3 cups of the dairy mix and blend well.
7. Pour into ice cream maker and churn until firm, about 20 minutes.
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