Pass the Cook Book Club: Slushed! Strawberry Basil Gelato

Fourth Thursday of the month? Time to dig out those unused cook books for Pass the Cook Book Club! This month we embraced the warm weather and made recipes from the cook book Slushed! which features boozy frozen treats. In other words, a must have for summer.

I almost made the Frozen Key Lime Margarita Pie, but after going a little crazy with strawberry picking over the weekend I knew I had to make this ice cream. I was especially intrigued by the flavors – basil in ice cream? But the flavors balanced with each other perfectly! I may be daring and try balsamic reduction drizzled over it next time. Doesn’t that sound like it could be great?

As for the boozy part, you could not tell there was any alcohol in this ice cream. I actually used vodka instead of strawberry liqueur because it’s what I had and strawberry liqueur is basically half vodka. I also didn’t feel like going out to buy the liqueur for such a small amount. But now I am tempted to make homemade strawberry liqueur with my leftovers from picking!

One year ago: Apricot White Chocolate Granola Bites

Two years ago: Chicken and Veggie Nuggets

STRAWBERRY BASIL GELATO

Makes about 1 quart

Ingredients:

1/2 cup fresh strawberries, hulled and sliced

2 egg yolks

1/4 cup sugar, divided

1 cup whole milk

1/2 cup heavy cream

1/2 cup fresh basil leaves

1/2 cup strawberry preserves

2 Tbsp strawberry liqueur (I used 1 Tbsp vodka instead)

Directions:

1. Macerate the strawberries by putting them in a small bowl and tossing with 2 tablespoons of sugar. Set aside for 30 minutes.
2. Whisk the egg yolks and the remaining sugar in a large bowl. Set aside.
3. Combine the milk and cream in a medium-sized sauce heavy bottomed pot. Cook over medium heat, stirring occasionally until the edges just start to bubble. Remove from heat. Stir in the basil. Cover and let the mixture infuse for 10 minutes. Strain and discard the basil leaves.
4. Slowly drizzle the hot mixture into the egg yolks, whisking constantly. Return to the pot. Cook over medium heat, whisking constantly, until it registers 170 degrees on a candy thermometer and is thick enough to coat the back of a spoon.
5. Transfer the mixture to a large bowl. Whisk in the strawberry preserves, liqueur, and sliced strawberries with syrup. Refrigerate until chilled, 4-6 hours.
6. Process the mixture in your ice cream maker according to the manufacturer’s directions. Transfer to a container and freeze overnight.

Source: Halved from Slushed!, page 70.