BASIL GELATO RECIPES

Steps:

• In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. , Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture.

Steps:

• Beat egg whites in small bowl with electric mixer until firm peaks form; gradually beat in sifted sugar. Fold in lightly beaten egg yolks.
• Beat cream and essence in small bowl with electric mixer until soft peaks form; fold into egg mixture. Pour mixture into deep 20cm (8-inch) round cake pan. Level top; freeze until firm.
• For the chocolate layer, beat egg whites in small bowl with electric mixer until firm peaks form; gradually beat in sifted sugar.
• Beat cream in small bowl until soft peaks form; fold into egg white mixture. Combine chocolate and egg yolks in small bowl; stir in blended cocoa and water. Fold chocolate mixture through cream mixture.spread over almond layer. Freeze until firm.
• For fruit layer, beat cream and extract in small bowl with electric mixer until firm peaks form. Beat egg white in small bowl with electric mixer until soft peaks form; gradually add sifted sugar. Fold egg white mixture into cream; fold in fruit and nuts.
• Spread fruit layer over chocolate layer and freeze until firm.
• Run small spatula around edge of cassata; wipe hot cloth over base and side of pan. Turn cassata onto serving plate.