It’s that time again: Rooftop BBQ’s in Brooklyn.
Each summer, Nick and I try to hold a few rooftop BBQ’s and this was our kickoff event. Nick made everyone’s classic favorite: four racks of ribs and salad. I made cornbread, and strawberry rhubarb crisp with basil ice cream.
Our guests enjoyed the dessert. One friend said she thought the basil ice cream tasted like sweet pesto. Not sure if it was a compliment, but she did eat the entire thing.
BASIL ICE CREAM:2 cups whole milk3 tablespoons chopped fresh basil1/2 cup sugar4 large egg yolks1/2 cup well-chilled heavy creamSpecial equipment: an instant-read thermometer; an ice cream maker Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute. Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into the reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours. STRAWBERRY RHUBARB CRISP: 2 pints of fresh strawberries, hulled and halved1 quart chopped rhubarb, about 3-4 stalks depending on size1 cup sugar1 teaspoon lemon zest juice from one lemon3 tablespoons cornstarch CRISP: 1 3/4 cup rolled oats 1/2 cup sliced almonds 3/4 cup flour1 lb. brown sugar pinch of salt1 1/2 cups (3 sticks) unsalted butter, cubed, and chilledPreheat oven to 375 degrees F. Butter a 9 x 13 baking dish and set aside. FOR THE FILLING: In a large bowl combine all ingredients until fruit is well coated. With a rubber spatula, scrape filling into baking dish and set aside. FOR THE CRISP:In the same large bowl, with clean hands, mix together oats, almonds, brown sugar, and salt. Toss in chilled butter and begin to quickly rub the butter between your fingers with the dry ingredients until mixture resembles coarse meal. Sprinkle topping to completely cover the filling. Now it’s ready for the oven.Bake for 20 minutes or until top is golden and juices are slightly bubbling from the sides. Let cool for 10 minutes before serving.