Strawberry Soup With Honey Ice Cream

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 wash, hull and slice strawberries.
• 2 sprinkle with lime juice, toss and cover strawberries.
• 3 refrigerate till ready to assemble dessert.
• 4 bring water, sugar and 3 basil leaves to a boil over medium heat; stir until sugar is completely melted and mixture becomes a syrup.
• 5 remove from heat and cool.
• 6 mix teaspoon of confectioner's sugar in just enough water to liquify it.
• 7 dip the four remaining basil leaves in the sugar/water mixture and set on a piece of waxed or parchment paper in the freezer.
• 8 combine cream, milk, sugar and honey in a saucepan and place over medium heat.
• 9 bring to just below a boil, stirring occasionally to dissolve the sugar.
• 10 once the mixture is about to boil, reduce the heat to low.
• 11 in a bowl, whisk the egg yolks.
• 12 slowly add about a cup of the cream mixture to the egg yolks, whisking continuously.
• 13 when well blended, add the yolk/cream mixture back into the cream in the saucepan, whisking continuously.
• 14 continue whisking over low heat until the mixture becomes 'custardy' enough to coat the back of a spoon without dripping off -- maybe ten minutes.
• 15 pour the custard mixture into an ice cream maker and freeze according to manufacturer's directions.
• 16 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).
• 17 when ice cream is almost ready, place strawberries in blender.
• 18 remove bay leaves from sugar syrup and add syrup to blender.
• 19 blend strawberries and syrup till smooth.
• 20 distribute strawberry liquid among four dessert bowls.
• 21 using ice cream scoop or two tablespoons, form balls or ovals of ice cream, placing three in each of the four dessert bowls.
• 22 garnish each bowl with one of the glazed basil leaves.
• 23 serve immediately.