Fresh Basil Ice Cream
Recipe courtesy of Tracy Dempsey, Tracy Dempsey Originals
Tracy Dempsey first developed this minimalist peach dessert for Nobuo Fukuda's Sea Saw restaurant. Since Arizona peach season is upon us, we asked her to share the recipe. She updated it with Queen Creek Olive Mill's vanilla bean olive oil and basil ice cream (she used a 5-Spice butter mixture when she originally developed the recipe for Sea Saw, and paired it with a green tea ice cream.) We think you'll love her new, updated version.
Ingredients
SERVINGS: Serves 4.
- 6 medium ripe and locally grown peaches, blanched, peeled and thinly sliced
- Juice of 1/2 lemon
- 2 tablespoons Queen Creek Olive Mill vanilla bean olive oil
- Fleur de sel and freshly ground black pepper
- Basil Ice Cream, recipe follows*
- Parchment paper, 1 large sheet
Instructions
Heat oven to 400°.
Cut four 10-inch squares of parchment paper. Fold the squares in half. Make sure to make a good crease along the edge. Cut the squares into heart shapes along the crease – just like making Valentine's Day hearts in grade school! Set aside.
In a large bowl, toss the peaches with the lemon juice.
Divide the sliced peaches among the opened parchment hearts with the fruit closest to the crease of the paper. Fold the other half of the heart over and begin crimping the edges together to seal the packet. Start at the rounded top of the heart. Tightly twist the end of the heart to seal.
Place the prepared packets on a sheet pan. You may refrigerate them at this point to bake later. If baking immediately, place pan in the preheated oven. Bake until the packets are puffed and lightly browned, about 12–15 minutes.
Remove packets from oven and place on serving dishes. Using scissors, cut open each packet, drizzle with the olive oil, sprinkle with the salt and pepper. Serve immediately. Pass a dish of the basil ice cream for guests to add to their dessert.
Encourage your guests to get close to their desserts and inhale the aroma of the peaches.
*Recipe for Fresh Basil Ice Cream
Recipe courtesy of Tracy Dempsey, TDO
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