- Fresh herb of choice 1 bunch chopped
- Whole milk 2 cups (500 grams)
- Egg yolks 5 (90 grams)
- Heavy cream 1/3 cup (75 grams)
- Condensed milk ¼ cup (80 grams)
- Nonfat milk powder ¼ cup (25 grams)
- Dextrose 2 tablespoons (25 grams)
- Sugar 1/3 cup (75 grams)
- Honey 1 tablespoon (20 grams)
- Salt to taste
- In a medium saucepan over high heat, bring 3 cups of water to a boil. Blanch the herbs in the water for 45 seconds, take them out, and put them in a bowl of ice water. Drain the herbs.
- In a medium deep-sided bowl, add the drained herbs and 1 cup of the whole milk and puree using an immersion blender. Strain the puree through a chamois and set it aside.
- In a large bowl, prepare an ice bath.
- In a medium deep-sided bowl, using a rubber spatula, stir the egg yolks until they are a cohesive liquid. Do not use a whisk!
- Add the cream, condensed milk, milk powder, dextrose, sugar, honey, salt, herb puree, and remaining 1 cup whole milk, and combine using an immersion blender for about 1 minute.
- Set the bowl in the ice bath. Let the mixture cool, cover the bowl with plastic wrap, and refrigerate for at least 3 hours. If you have time, place the mixture in an airtight container and refrigerate overnight.
- Spin the gelato in an ice cream machine according to the manufacturer’s instructions. Or use the dry-ice method in your stand mixer .