Yield:
4 servings
Level:
Easy

Ingredients

BEAUMES DE VENISE FRUIT COMPOTE:

Directions

In a non-reactive saucepan, simmer milk with basil, mint and the vanilla bean and reduce 50%. If time is available, let herb steep in milk overnight. Strain out herbs and vanilla bean and heat with sugar. Bring to scalding. Hand whisk the yolks in a stainless steel bowl. Temper the yolks by adding only a ladle of hot milk to the yolks. Mix well then add tempered yolks back to the saucepan. On medium heat, whisk constantly for 2 minutes. Strain and cool in an ice bath. When mixture is cooled, add heavy cream. Spin base according to manufacturer's instructions. Do not overspin the base. Spinning should stop when a soft-serve consistency is achieved, about 8 to10 minutes. Place in freezer before serving. 

For the Beaumes de Venise Fruit Compote: In a non-stick skillet, heat everything together and reduce by 20 percent. Fruit should be hot, but still tender-firm.

PLATING In a pasta bowl, spoon the compote and top with 3 quenelles of ice cream. Serve immediately. 

Cook's Note

Wine Recommendation: Jean Thaeder, Muscat de Rivesaltes

IDEAS YOU'LL LOVE

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Bittersweet Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

Avocado Ice Cream

Recipe courtesy of Irene Wong

Ice Cream Cookie Sundaes

Recipe courtesy of Ree Drummond

Basil Pesto

Recipe courtesy of Food Network Kitchen

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Bartlesville Cream Pie

Recipe courtesy of Ree Drummond

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking