This is my attempt at recreating a fabulous dessert I had at the Lincoln Café. I think it turned out pretty well.

You could leave out the black pepper if you’re SCARED, but I recommend leaving it in. It adds a really nice flavor dimension.

BASIL ICE CREAM

2 cups milk (I used skim, but whatever would work)
2 cups cream
1/2 vanilla bean
3/4 cup sugar (divided)
3 Tablespoons fresh basil, finely chopped

In a saucepan over medium heat, combine milk, 1/4 cup sugar, vanilla bean (scrape out pulp and put pulp and pod in saucepan), and basil. Bring to a boil, stirring frequently, then remove from heat and allow to steep for 30 minutes.

Remove vanilla bean pod; pour milk mixture into a blender. Blend until no discernable bits of basil remain (approximately 1 minute). Add remaining sugar and cream; blend to combine.

Chill for at least one hour, ideally more. Freeze in an ice cream maker according to manufacturer’s instructions.

BLUEBERRY BLACK PEPPER “SHORTCAKE”

This really has more of the texture of bread pudding.

1/2 cup butter, softened
1 cup sugar
1/2 cup flour
1/4 cup water
1 cup fresh blueberries
1/8 cup cornmeal
2 Tablespoons heavy cream
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp freshly-ground black pepper

Preheat oven to 375F.

Using a stand mixer or an electric hand mixer, mix butter and sugar until well-blended and fluffy. Add the flour and water and beat until well combined. Put the blueberries into a blender or food processor and, with short pulses, chop the blueberries until, you know, they don’t look like blueberries anymore. It doesn’t have to be a uniform paste; some chunkiness is fine.

Stir the blueberries into the butter/flour mixture. In another bowl, combine cornmeal, salt, baking powder, and black pepper; add cornmeal mixture and cream to bowl and mix by hand until thoroughly combined.

Pour batter into an ungreased 8×8 inch baking pan. Cover the pan with aluminum foil. Place this pan into a 13×9 inch pan filled one-third of the way up with hot water.

Bake for 50-60 minutes. When the cake is set, remove the small pan from the larger pan and let it sit for at least 10 minutes. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

Top with a scoop of basil ice cream. Garnish with additional berries.