Ingredients

Serves: 4

GOAT MILK BASIL GELATO
1-1/2 cups goat milk
1-1/2 cups goat heavy cream (cow cream or milk can be substituted)
Pinch of gray salt
3/4 cup sugar
1 vanilla bean
6 large egg yolks, slightly whisked
4 cups basil leaved picked

MARINATED STRAWBERRIES
6 tablespoons balsamic vinegar
1/2 cup superfine sugar
Gray salt and freshly ground black pepper, to taste
2 cups strawberries, stemmed and quartered

Directions

GOAT MILK BASIL GELATO
Place the milk, cream, salt, sugar, and vanilla bean in a non-reactive saucepan. Bring to a boil over medium heat, stirring from time to time to dissolve the sugar.
Slowly whisk 1/2 cup of the hot milk/cream mixture into the egg yolks.
Slowly add the warmed egg yolks back into the milk/cream mixture. Heat to 180 degrees, stirring constantly, until slightly thickened.
Turn off the heat and strain the mixture through a sieve into a bowl. Set the bowl in an ice water bath.
Split the vanilla bean lengthwise and scrape the vanilla seeds into the mixture. Allow to cool completely before placing in blender with basil
Blanch the basil leaves in boiling salted water for 5 seconds, then place in an ice bath. Drain and wring the basil dry in a dish towel. Chop coarsely
Put ice cream base and blanched basil in the blender and blend smooth till light green. You can strain if you would like green basil specs removed.
Follow the manufacturer’s instructions to freeze the gelato.

MARINATED STRAWBERRIES
Combine vinegar, sugar, salt and black pepper. Mix well to incorporate. Let stand for 15 minutes.
When ready, stir again to incorporate all the sugar then pour over sliced strawberries and gently toss until berries are fully coated)

TO PLATE
Scoop the basil gelato into presentation glasses and spoon over balsamic berries. Optional topping of Crème Fraishe