Strawberry Toasted Fennel And Basil Ice Cream Recipes

STRAWBERRY, TOASTED FENNEL AND BASIL ICE CREAM

Steps:

• Strawberry-Roasted Fennel and Basil Compote:
• (TIP: Make the compote and the ice cream base on the same day).
• Wash and hull the strawberries(hull meaning remove the tops). Cut then into quarters.
• In a small saucepan, at medium heat, toast the fennel seeds for 3-4 minutes, stirring them occasionally so as not to burn them. You will get a liquorish fragrance as it is toasting. Once cool, coarsely grind them in a coffee grinder.
• In a medium bowl, add the strawberries, sugar, lemon juice, basil leaves, and roasted fennel seeds powder. Mix to incorporate. Let it sit for an hour.
• In a medium saucepan, add in the mixture, stir it to mix any sugar that is still there, at high heat, let it start boiling. It will start foaming as well, do not mix it. Let it boil for about 10-15 minutes. At this point, reduce the temperature to medium heat. Remove the foam into a small bowl and discard. Stir the remaining mixture for about 10 more minutes. It will be jammy. Switch off the stove. Let it cool. Once cool, remove the basil leaves. Store it in an air tight glass container in the fridge to let it cool and thicken slightly.
• Ice cream:
• Recipe adapted from Cook's Illustrated
• Set a strainer over a medium bowl set in a larger bowl containing ice and 2 cups water. Heat the milk, cream, 1/2 cup sugar in a medium saucepan over medium heat, stirring occasionally, , until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
• Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow, whisk it vigorously. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
• Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.)
• Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Once cooled, add in the vanilla extract and stir. Cover and refrigerate for atleast 6 hours or up to 24 hours.
• Now mix about 2 cups of the strawberry compote into the custard and mix well.
• Once, the custard is ready, pour the custard into the ice cream machine and churn, following the manufacturer's instructions, until the mixture resembles soft-serve ice cream for 25 minutes. Transfer 1/3 of the ice cream to an airtight container, swirl about ¼ cup of the compote into the ice cream. Repeat the process two more times. Cover the container with an aluminum foil or plastic wrap, and let it set in the deep freezer for 2-3 hours.

STRAWBERRY BASIL ICE CREAM

Steps:

• Place strawberries and basil in a bowl and let macerate in refrigerator for one hour. Combine the heavy cream, milk, half and half, sugar, vanilla and salt in another bowl and whisk or beat with an electric mixer until sugar is dissolved, about 2 minutes. Pour in strawberries, basil and the remaining juices. Whisk until just combined. Pour the mixture into the freezer bowl of an ice cream maker and freeze according to the manufacturer's instructions. Per serving: 143 cal.; 2 g pro.; 14 g carb.; 8 g fat (5 sat., 3 monounsat., 0 polyunsat.); 34 mg chol.; 45 mg sod.; 0 g fiber; 13 g sugar; 54 percent calories from fat.

BAKED STRAWBERRY FRENCH TOAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
• Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
• Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
• Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
• Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.