Strawberry Basil Gelato With Italian Carnival Frappe

Name: Strawberry Basil Gelato With Italian Carnival Frappe
Prep time: 6 hr 30 min
Cook time: 10 min
Total time: 6 h 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: ㅤ Strawberry Basil Gelato; 2 Packages Strawberry; 12 oz. Heavy Cream; 1/8 tsp. Salt; 4 oz. Basil; 1/2 cup Heavy Cream; 1 cup Condensed Milk; 3 oz. Yogurt; ㅤ ㅤItalian Carnival Frappe; 1 large Egg; 1 tbsp. Vegetable Oil; 1/2 tbsp. Aniseed Liqueur (Alternatively Another Aromatic Liquor or White Wine); 2 tbsp. Granulated Sugar; 4 oz. Flour; 1/8 tsp. Salt; ㅤ ㅤGarnish; 1½ tbsp. Powdered Sugar

Gelato is the most perfect dessert for a hot summer day but paired with an Italian Carnival Frappe, it just gets even better. Now you get to learn how to make this elegant classic with a bit of a twist.

Chef Enrico Alaggia

RATING LIKE SAVE PRINT

Strawberry Basil Gelato With Italian Carnival Frappe

5 stars rating if you like it!

Done

Recipe

PRE TIME: 6 hr 30 min

COOKING TIME: 10 min

TOTAL TIME: 6 hr 40 min

4 SERVING

Ingredients:

ㅤ Strawberry Basil Gelato
2 Packages Strawberry
12 oz. Heavy Cream
1/8 tsp. Salt
4 oz. Basil
1/2 cup Heavy Cream
1 cup Condensed Milk
3 oz. Yogurt
ㅤ ㅤItalian Carnival Frappe
1 large Egg
1 tbsp. Vegetable Oil
1/2 tbsp. Aniseed Liqueur (Alternatively Another Aromatic Liquor or White Wine)
2 tbsp. Granulated Sugar
4 oz. Flour
1/8 tsp. Salt
ㅤ ㅤGarnish
1½ tbsp. Powdered Sugar

Directions:

Step 1 【For The Gelato】

In a bowl put all the strawberries and blend finely with an immersion blender.

Step 2

Start by putting aside 2 to 3 oz of heavy cream into a blender with the basil and blend mixture. If the mixture seems to be too thick to blend correctly then add just a little bit of heavy cream.

Step 3

Whip firm the rest of the cream and add the basil cream mixture. Set aside in a covered container in the fridge.

Step 4

In the same bowl pour in the condensed milk, yogurt and the whipped cream mixture and whisk slowly until combined.

Step 5

Pour in the vodka and add a pinch of salt. Mix well with a whisk slowly.

Step 6

Put gelato in the freezer for at least 6 hours.

Step 7【For The Frappe】

In a bowl add all ingredients except the four and start mixing with one hand. Gradually add a third of the flour as you work the dough through with the other hand.

Step 8

Then add gradually the second third of flour keeping the other hand knitting the dough. Finally, add gradually the rest of the flour keeping the other hand knitting the dough.

Step 9

Remove the dough from the bowl and knit it for 5 to 10 minutes (or until smooth) on a flat wooden surface. Let rest for 10 minutes.

Step 10

With a rolling pin start stretching the dough until it gets to a thickness of 2 to 4 millimeters (does not have to be perfectly even). Note, if you don't have a rolling pin you can use a pasta roller machine. Make 2 parallel small cuts in the middle of each stripe.

Step 11