Basil & White Peppercorn Ice Cream
with Strawberries in White Balsamic
1 1/2 cups 2% milk
1 1/2 cups half and half
pinch of gray salt
3/4 cups sugar
1 vanilla bean or teas. of vanilla
10 whole white
3 yolks, slightly whisked
2 cups basil leaves chopped
2 cups strawberries cored & sliced
6 T white balsamic
1/4 cup sugar
Place milk, half and half, salt, sugar, vanilla bean in non reactive saucepan.
Bring to boil over medium heat, stirring from time to time till sugar dissolves.
Slowly temper eggs, whisk in milk and eggs. Slowly add eggs to milk in saucepan. Heat to 180 degrees, stirring constantly, until slightly thickened.
Turn off heat and immediately add basil and pepper. Stir. Allow to sit for 30 minutes in ice bath. Strain mixture. You can add fresh basil and place in blender mix till basil is small specs.
Place in refrigerator overnight. Follow manufactures directions to freeze ice cream.
combine all ingredients. mix well. place in refrigerator for at least 15 minutes.
Adapted from Michael Chiarello - Top Chef Masters
Fore Street - Portland, Maine