by gingerroot
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gingerroot's Notes:
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Scant 4 cups ripe fruit (I had 5 large figs and the rest were strawberries, chopped)
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1/3 cup
water
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1/2 cup
raw organic honey
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1/2 cup
plus 2 T 1% milk
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1/2 cup
heavy cream
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2 tablespoons
cornstarch
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1/4 cup
crème fraiche
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4
large sweet basil leaves, cut into chiffonade
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2 teaspoons
crème de cassis (optional)
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Combine fruit and water in a small saucepan over medium heat. Cook fruit until begins to bubble. Cover mixture, stirring occasionally, and cook some more, about 5 minutes. Add honey and cook, stirring occasionally, until jammy, about 15 minutes. Transfer to glass bowl or quart pyrex, cover with plastic wrap and refrigerate until cold, or overnight.
Ask the hotline about this step!Combine 1/2 cup milk and cream in a small saucepan over medium heat. Allow mixture to steam, about 3-5 minutes. Meanwhile, make cornstarch slurry in a small bowl with remaining 2 T milk. Add slurry into heated liquids, whisking constantly. Continue to cook until thick, about 5 minutes. Strain through a sieve into a bowl. Cover with plastic wrap and chill (fridge if you have time, freezer if you need this ice cream sooner) until cold.
Ask the hotline about this step!Place fruit mixture, chilled and thickened cream and crème fraiche into a blender. Puree to combine. Fold in crème de cassis if using and basil leaves, gently stirring to mix. Pour mixture into your ice cream maker and follow manufacturer’s instructions. Freeze longer for firmer ice cream. Enjoy!
Ask the hotline about this step!WOW...finding what's in the fridg. and letting your mind wander = some great sounding ice cream, love the picture too! Will be adding this to all the recipes I am slowly trying...the more the merrier!
Thanks lapadia!
This looks FABULOUS!!! I'm definitely making it! I'm playing with a fig-cherry-honey ice cream right now, so this recipe is totally speaking my language.
Thanks ChezSuzanne! I'd love to hear what you think if you try this. Fig-cherry-honey sounds absolutely delicious - I look forward to your recipe. : )
Of all the frozen concoctions I've made this summer, this is one of my favorites. I have been experimenting with honey versus sugar versus agave as sweeteners and this is one that I thought the honey enhanced rather than overpowered the fruit flavors (I used a local raw organic Christmas Berry honey - it is light amber in color with brown sugar/molasses notes). When I shared some with my family, one comment was that you did not taste the basil - I like the basil for contrast in color, texture and when you do have a ribbon of green in your spoonful, the bright citrus flavor is a nice complement. I would love to hear your thoughts if you do make this ice cream!
It is getting hot here again where I am and my new ice cream attachment arrived...hmmm...these are the ingredients I happen to have on hand. May give this a go!
Oops, the above comment was meant as a reply to yours. Funny how that happens sometimes...
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Well, you really inspired me to make my first batch with your recipe here! But since I only had one cup of strawberries and only ricotta cheese, I decided to use up my red peppers!