Basil gelato

I've been really lazy lately and haven't posted as much as I wanted too. Now that my friend Filippo has left I can get back to my normal cooking schedule and -hopefully- also to my semi-healthy eating habits. September is a month of new beginnings, or at least it feels that way to me. Even though I haven't been in school for years, I still feel that the year starts in September, not in January. And so every September I make plans and write down resolutions and promise my self that it's going to be the year, the one where my life suddenly changes for the better. September is also the month when -regardless of the heat- I start thinking about fall and winter food.
But before I get excited about roasts and soups I decided to post one last summer recipe: basil gelato.
Sounds weird? Wait until you try it -it's one of those things you'll fall in love with immediately. I paired mine up with fresh strawberries macerated in balsamic vinegar, it was one of the best desserts I've ever tasted, even if I say so myself. You will need an ice-cream maker for this recipe.

BASIL GELATO
Makes 1 1/2 quarts

1 quart half and half

1 cup sugar

8 egg yolks

2 1/2 ounces fresh basil (chopped)

In medium saucepan heat half and half and basil gently to a simmer, then remove from heat.

Pour the mixture into food processor and blend until basil is finely ground, then strain through a sieve to remove basil pieces.

In medium size mixing bowl combine egg yolks and sugar and beat together for about a minute.

Slowly beat 2 tablespoons of the warm half and half mixture into the egg mixture, then beat in the remaining half and half little by little.

Place bowl over a pot of simmering water and cook over a gentle heat, stirring constantly, until the mixture coats the back of a spoon. Make sure the temperature doesn't exceed 170 degrees or the eggs will curdle. Cool in an ice bath.

Chill mixture in fridge for at least 4 hours.

Churn in ice cream maker according to manufacturer’s instructions.

Transfer gelato to a 2 qt plastic container, cover top w/ parchment paper cut to size and freeze until firm and ready to serve.