4 Comments

  1. Ok…darn you! Reading this at 7:20 AM..ran immediately out to our patch of basil in the back yard, grabbed the freshest tenderest top leaves..grabbed the vanilla ice cream out of the freezer ( amazing that we had this since I'm not an ice cream fan…but had just made ice cream timbales wrapped in tuiles for a dessert recently..happy me)…any who…in the dish, olive oil drizzled, sea salted…did I mention the time of day..oh bother. Veeeeery interesting. I think it would have to be served to foodies. I imagine it served after perfectly planked and grilled Salmon with crusty basil sourdough bread…not for the faint hearted. Thanks as always for sharing. Love you, love the blog!

    Denise McMahon Rheault
  2. I love how both the sea salt and the olive oil transform the flavors of the vanilla ice cream and the basil. It has quickly become a favorite of mine!

  3. 8 AM …so in the kitchen tweaking the ice cream recipe…I candied tiny fresh basil leaves and also candied perserved lemon peel that I made earlier this Spring…along with the drizzled olive oil and sea salt…too bad it was 79 degrees in the kitchen from a late night sourdough bread baking session….I managed one spoonful before it melted into a very flavorful creme anglaise…in fact it would be awesome as a creme anglaise with a tiny sliver of flourless chocolate cake in the center…endless possibilities #bakingon

    Denise McMahon Rheault
  4. Noticed that you didn't include the photo of you and Viktorija ecstasizing after tasting! I still have some Brigue olive oil. Must get some ice cream!

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