1 lb (500 g) flavorful strawberries, such as Gariguette or Mara des bois
2 teaspoons (10 ml) balsamic vinegar
Sugar for seasoning
7 oz (200 g) strawberries that are not too ripe and soft to be eaten
1 2/3 cups (400 ml) water
5 teaspoons (20 g) sugar
Basil Ice Cream:
4 cups (1 liter) milk
1/3 cup (60 g) sugar
3 tablespoons (8 g) chopped basil
7 oz (200 g) egg yolks
2/3 cup (110 g) sugar
To make the strawberry juice, combine the strawberries, the water, and the sugar in a mixing bowl and cover with plastic wrap.
Cook in the microwave until the strawberries reach the consistency of a puree. Press through a fine sieve to obtain a clear juice. Set the juice aside.
To make the basil ice cream, bring the milk to a boil with 1/3 cup (60 g) sugar. Add the chopped basil.
Blend and infuse for 10 minutes. Beat the egg yolks with the rest of the sugar—2/3 cup (110 g)—until light and fluffy.
Pour this over the hot milk and heat, stirring constantly, until the mixture coats the back of the spoon. Strain through a small sieve and chill for 5 or 6 hours. Process in an ice-cream maker and freeze.
Wash the strawberries without removing the stalk and gently dry them before hulling. Season with balsamic vinegar and granulated sugar. Arrange the strawberries in dessert bowls, pour the juice over, and marinate for 2 hours in the refrigerator.
Finish and Presentation
Accompany with an oval scoop of basil ice cream and a few basil leaves.
Recipe from At the Crillon and at Home, by Jean-François Piège, Flammarion, 2008.