Prep 30 mins
Cook 3 hrs
This is a very sweet, but somehow very light dessert, perfect for eating on a summer evening. If you feel the need of something crunchy, tuiles are a good accompaniment. I actually believe in excess where this dessert is concerned, and so have served it with some chocolate covered strawberries and candied mint leaves and candied lemon and orange rind.
- 1 pint strawberry, washed and hulled
- 7 basil leaves
- 1 teaspoon confectioners' sugar
- 1⁄2 lime, juice of
- 1⁄2 cup sugar
- 1⁄2 cup water
- 1 cup heavy cream
- 1 cup milk
- 1⁄3 cup sugar
- 1⁄3 cup honey (mesquite honey is my current favorite)
- 2 egg yolks
- Wash, hull and slice strawberries.
- Sprinkle with lime juice, toss and cover strawberries.
- Refrigerate till ready to assemble dessert.
- Bring water, sugar and 3 basil leaves to a boil over medium heat; stir until sugar is completely melted and mixture becomes a syrup.
- Remove from heat and cool.
- Mix teaspoon of confectioner's sugar in just enough water to liquify it.
- Dip the four remaining basil leaves in the sugar/water mixture and set on a piece of waxed or parchment paper in the freezer.
- Combine cream, milk, sugar and honey in a saucepan and place over medium heat.
- Bring to just below a boil, stirring occasionally to dissolve the sugar.
- Once the mixture is about to boil, reduce the heat to low.
- In a bowl, whisk the egg yolks.
- Slowly add about a cup of the cream mixture to the egg yolks, whisking continuously.
- When well blended, add the yolk/cream mixture back into the cream in the saucepan, whisking continuously.
- Continue whisking over low heat until the mixture becomes 'custardy' enough to coat the back of a spoon without dripping off -- maybe ten minutes.
- Pour the custard mixture into an ice cream maker and freeze according to manufacturer's directions.
- If you don't have an ice cream maker, pour into a non-reactive container and place in freezer for about an hour; when mixture becomes 'slushy' vigorously stir it and return to freezer; repeat until mixture has the consistency of frozen custard (for U.S. cooks--like Carvel).
- When ice cream is almost ready, place strawberries in blender.
- Remove bay leaves from sugar syrup and add syrup to blender.
- Blend strawberries and syrup till smooth.
- Distribute strawberry liquid among four dessert bowls.
- Using ice cream scoop or two tablespoons, form balls or ovals of ice cream, placing three in each of the four dessert bowls.
- Garnish each bowl with one of the glazed basil leaves.
- Serve immediately.
Oh my! This was so easy to make and what a presentation! The honey ice cream (I used Greek thyme honey) was delicate and delicious and was nicely juxtaposed (texturally and in terms of flavour and colour) by the strawberry 'soup'/puree. So glad I tried this and I know I'll make it often over the summer.