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Author Notes: I have learned that ice cream does make bad days better. I came up with this late one night after a long frustrating day. Kiddos and husband in bed, ripe strawberries and figs in the refrigerator, I let my mind wander and ended up with this ice cream. - gingerroot
Serves about 5 cups
- Scant 4 cups ripe fruit (I had 5 large figs and the rest were strawberries, chopped)
- 1/3 cup water
- 1/2 cup raw organic honey
- 1/2 cup plus 2 T 1% milk
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1/4 cup crème fraiche
- 4 large sweet basil leaves, cut into chiffonade
- 2 teaspoons crème de cassis (optional)
- 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.
- 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.
- 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!