Peach and Basil Gelato | Scotsburn Milk

Name: Peach and Basil Gelato | Scotsburn Milk
Total time: 60 min
Ingredients: 500 mL (2 cups) frozen peach slices or fresh peach slices, peeled; 60 mL (¼ cup) sugar; 30 mL (2 tbsp) water; 5 mL (1 tsp) lemon juice; 10 large basil leaves; 560 mL (2 ¼ cups) Scotsburn 3.25% milk; 180 mL (¾ cup) Scotsburn 35% whipping cream; 5 mL (1 tsp) pure vanilla extract; 180 mL (¾ cup) sugar; 30 mL (2 tbsp) cornstarch; 1 egg yolk; 15 mL (1 tbsp) peach liqueur (optional)

www.scotsburnmilk.ca

A recipe to make Peach and Basil Gelato using Scotsburn whipping cream and milk. Enjoy eight servings of a tasty dessert in 60 minutes.

View full recipe on www.scotsburnmilk.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.scotsburnmilk.ca.

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