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Paganini's Pantry

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Basil Goat Cheese Gelato

. Posted in Paganini's Pantry

Makes 1 quart


1/4 cup minced fresh basil
4 egg yolks
1 cup sugar
2 cups heavy cream
1/2 cup whole milk
1/2 cup goat cheese

Place egg yolks and sugar in a large bowl and whisk until mixture is pale yellow and thick.  Set aside.

In a medium saucepan, heat the cream and milk, goat cheese, and basil to an almost boil. Remove and strain out and discard basil. Allow milk mixture to cool slightly.

Gradually whisk cream into the egg mixture, adding slowly and whisking constantly to prevent cooking the eggs.  Return mixture to saucepan and cook gently, stirring constantly until mixture thickens slightly and coats the back of a spoon.  Do not boil.

Strain mixture, cool to room temperature, then cover and refrigerate until completely cold.

Transfer to an ice cream maker and freeze according to manufacturer’s instructions.



1 quart fresh strawberries, sliced
1/4 cup granulated sugar
1/4 cup lemon juice

Combine ingredients in a bowl and let macerate for 30 minutes.  Serve with ice cream.

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