This weekend I was driving to the lake and the radio DJ played one “summer” song after another.
Beat This Summer by Brad Paisley.
Boys of Summer by The Ataris.
All Summer Long by Kid Rock.
The DJ went on to say that he had to get all these songs in just one more time because summer was “over after the weekend.”
I frowned.
Not because I am sad to see summer go; but, because it isn’t time to let summer go yet!
According to my handy dandy planner (Yes, I still use a hand written planner. I can’t live without it actually.) we still have two more weeks of summer bliss.
Okay. I get it. Halloween candy lines aisles at the grocery store. Bright orange gourds and pumpkins are cropping up everywhere. The ever-so faithful Pumpkin Spice Latte worship has begun. All signs are pointing to fall.
But, it is- by definition- still summer.
It sure is still summer in the garden.
Zucchini and cucumbers are picked everyday. I am still canning tomatoes by the bunch. The eggplant plants just won’t stop. And my basil looks better than ever.
And, guess what… The butternut squash, brussels sprouts and fall lettuces?
They still need a couple more weeks.
So, let’s all take a queue from nature and just cool it for now.
But, if you need a little help keeping it cool, whip up this Basil, Walnut and Honey Gelato.
It’s inspired by the great food tour we took in Rome where we stopped at a very organic gelateria in Travestere that was full of really funky flavors. The Basil, Walnut and Honey Gelato was my favorite of the night and is reminiscent to pistachio ice cream. I knew at first bite that I had to recreate this one at home.
Similar to when making natural mint ice cream, the color of this gelato was more cream colored versus green as one might expect. It is because the flavorful oils from the basil or mint leaves is extracted from the leaf when heated in the sweet milk.
For texture, color and summery fun, I mixed in finely chopped bits of fresh basil before the mixture was frozen.
Naturally, basil has a bit of a sweet while savory taste that comes out even more when paired with honey. The walnuts give the cool, light cream a little bite.
It will have you thinking, “Hold the pumpkin ’til October, please and thanks!” in no time.
- 2 cups of fresh basil
- 2 cups of whole milk (Use whole milk; skim will change the consistency)
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1/8 teaspoon salt
- 5 large egg yolks
- 1 cup heavy cream
- 1 cup chopped walnuts
- Place basil, milk, sugar, honey and salt in a a food processor or blender. Puree until smooth.
- Transfer the mixture to a heavy bottomed pot and heat until it comes to a simmer.
- In a small bowl, whisk egg yolks and a small amount of the warm milk mixture to temper the yolks. (Getting them too hot too fast will lead to scrambled eggs...)
- While whisking the milk mixture, slowly add in the egg yolks and continue to cook over medium heat. Cook until the mixture is thick and coats the back of a wooden spoon.
- In a medium bowl set over a large bowl of ice, add the heavy cream. Place a strainer on top of the medium bowl.
- Pour the thick milk and egg mixture through the strainer into the heavy cream. Discard any solids.
- Stir well and let mixture cool completely in the refrigerator for at least two hour to over night.
- Churn the gelato in your ice cream maker according to the manufacturers directions. In the last couple minutes add walnuts and optional finely chopped fresh basil.
- Scoop into a freezer safe container and let set in the freezer for at least four hours.
- Be aware that gelato freezes harder than ice cream. It may need a minute to soften before serving.
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