Recipe by Chef Kate
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.
Top Review by evelyn/athens
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.
- 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
Directions See How It's Made
- 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.