Strawberry Basil Ice Cream (Makes one pint serves 2-4) Friends may question this flavor combination—that is, until they try it! The basil is steeped in the milk, creating an interesting flavor that complements the berries. Be sure to use fresh basil for this recipe. For best results, put the bowls of your ice cream maker in the freezer overnight before blending. 2 egg yolks 3/4 cup sugar, divided into 1/4 and 1/2 cup portions 2 cups half and half, divided 1 pound strawberries, hulled
Strawberry Panna Cotta
1 teaspoon lemon zest
until light and fluffy. Set aside.
Panna Cotta (Italian for “cooked cream”) is a silky eggless custard, served cold with fruit or chocolate sauce. Panna Cotta is a perfect dessert for dinner parties because it can be made a day or two in advance and kept refrigerated until serving. If you’ve never had it, this is a great time to try it!
Heat one cup of half and half with the remaining sugar plus one sprig
8 ramekins or small molds
2 generous sprigs basil, divided Whisk the yolks and 1/4 cup of the sugar together in an electric mixer
of the basil until bubbles form around the edge of the pan. Remove from heat and let the mixture steep for 5 minutes. Discard basil.
6 cups fresh local strawberries, cleaned, hulled and divided 2 cups milk 1 cup whipping cream
With the mixer running, carefully drizzle the hot milk mixture down the
1/2 cup sugar
side of the bowl and into the yolks a little bit at a time (otherwise, you
2 envelopes unflavored gelatin
risk making scrambled eggs!). Return this mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens, about 5 to 10 minutes.
(Serves 8)
Slice all of the strawberries into halves and divide two equal portions of halved berries into separate bowls. Puree half of the berries in a food processor and refrigerate the other half,
Strain the mixture through a fine sieve into a bowl, then add the
reserving for a later step. Press the processed berries through a
reserved berries and cream. Stir and refrigerate the mixture until it
fine mesh strainer to remove seeds.
is very cold, 4 hours or overnight. Finely chop the remaining basil and add it along with the
In a heavy saucepan, stir together the milk, cream and sugar. Sprinkle both envelopes of gelatin on the surface and let stand
lemon zest to the ice cream maker and freeze according to
for 10 minutes. Over low heat, stir the mixture until the gelatin
manufacturer instructions.
dissolves, about five minutes. Remove the mixture from heat and fold in the strawberry puree. Divide the mixture evenly among ramekins or molds and chill for at least 8 hours. An hour or so before serving, make the sauce: Reserved berries ½ cup local honey ½ cup water Peel of one small lemon, grated Place the remaining berries, honey, water and lemon in a heavy saucepan and heat just to boiling, gently pressing on the berries while stirring. Transfer to a small bowl and cool to room temperature. Serve the panna cotta by unmolding desserts onto a puddle of strawberry sauce.
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