I am over Spring’s split personality issues and ready for Summer’s constant reliability. Plus, Summer is HOT!
Two of my best friends making an appearance in this yumminess…
basil and strawberries.
AND Ice Cream…read on my friends!
It happens every winter. My pastiness/freezing-feet-all-the-time/cooped-up-ness gets the better of me and I find myself basking in the bright lights of a tanning bed for 10 minutes. (Let’s make that 7. After 10 minutes I’d be burned to a crisp.) It’s just enough to remind me that sunny days are on their way and I can survive a few more weeks.
This dessert is like tanning-bed-in-the-winter for your tongue. It came to me in a dream during my third trimester. I woke up with a simple thought: strawberries, basil, ice cream. Surprisingly enough, this wacky pregnancy craving is tasty even post-partum.
Put the ice cream maker away. We’re taking a shortcut. (You think I had the energy to make ice cream from scratch at 36 weeks? Not a chance. I was taking my meals on the couch with my feet up.) This is as simple as it gets – strawberry ice cream and chopped, fresh basil.
Get the ice cream all melty-y. Stir in the chopped basil. As for proportions, it depends on how much you like basil but I’d go with one large basil leaf for every cup of ice cream. Once it is all stirred together, stick it back in the freezer until you’re ready to eat. (Or take it over to your pregnant friend’s house.)
But we’re not done! Add my favorite garnish that’s yummy to eat – burnt sugar shards. Stir 1/3 cup of sugar and 2 tablespoons of water in a saucepan. Turn the heat to medium high. Put down the spoon, from now on we’re going to swirl so we can avoid those pesky sugar crystals. You know, shake the pan around like you’re panning for gold. Now let it boil and swirl occasionally until it turns an amber color. Quickly and carefully pour onto a silicone mat or piece of parchment paper. Cool.
Pull off the mat and drop it on the counter. It will shatter into beautiful pieces of candy.
Now isn’t that pretty? Pretty yummy.
Thanks as usual, Sarah! Can’t wait to plant my basil this weekend! Now I have even more reasons to love it.