Basil ice cream = awesome
Inspired by Mark’s post about the dinner he had last night last Saturday…
Denny and I went out and had a great meal last night. We had pepper-crusted ribeyes on a mushroom (including morel) fricassee with bacon, fennel, and wine-soaked figs, topped with arugula and herbed butter.
Dessert was especially notable: a free-form blueberry/black pepper shortcake topped with basil ice cream, candied tomatoes, and pine nuts. I think I could eat about six gallons of basil ice cream, and the shortcake was really unexpected and good. I’m going to attempt to make that once our basil plant gets big enough to use without killing.
