STRAWBERRY CARPACCIO WITH BASIL ICE CREAM

By akselden

Ingredients

• FOR BASIL-INFUSED SYRUP:
• 2 cups water
• 1 3/4 cups granulated sugar
• 1/2 bunch, or about 1cup, whole basil
• leaves
• 2 leaves of unflavored gelatin, about 4
• grams
• FOR BASIL ICE CREAM:
• 5 egg yolks
• 7 tablespoons granulated sugar
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 bunch, or 1cup, basil leaves
• 2 1/4 pounds strawberries, hulled and thinly sliced
• sugar cookies
• powdered confectioner's sugar and basil
• sprigs for garnish

Preparation

Step 1

Bring water, sugar and basil leaves to a boil, stirring slowly until mixture resembles syrup. Stir in gelatin to thicken. Set aside to glaze Strawberries. Beat egg yolks with sugar until fluffy and lighter in color. Carefully bring milk and cream just to ; boil. Stir in basil leaves. Add milk mixture to yolks and reheat slowly over low heat; .stirring until thickened, about 5 minutes . .Mixture should become a custard. Strain and set aside. When cool, pour into ice-cream machine and process according to manufacturer's directions. To serve: Divide strawberries among
four plates and brush with syrup. Place two small balls of ice cream in center of each plate and top with cookie. Sprinkle strawberries with powdered sugar. Garnish and serve immediately.