-
1
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and set aside.
-
2
For the bread:
-
3
Place the strawberries in a blender or food processor, and puree on high speed.
-
4
In a large bowl, beat together the eggs, sugar, and oil.
-
5
Add the strawberries and whisk until well blended.
-
6
Into a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
-
7
Fold into the strawberry mixture, blending until moistened.
-
8
Fold in the nuts, being careful not to overmix.
-
9
Pour into the prepared pan and bake until a tester inserted into the middle comes out clean, about 50 minutes.
-
10
Remove from the oven and transfer the pan to a wire rack.
-
11
Let sit for 10 minutes, then invert onto the wire rack to cool completely.
-
12
For the compote:
-
13
Heat the butter in a large saute pan over high heat until melted and bubbly.
-
14
Add the berries and saute for 2 minutes.
-
15
Add the sugar and liqueur and cook until the sugar dissolves, about 2 minutes.
-
16
(Be careful: The liqueur may ignite.
-
17
If it does, cool the berry mixture until the flames die down.)
-
18
Add the ginger, cardamom, and orange zest.
-
19
Mix well, and cook 2 to 3 minutes longer.
-
20
Let cool for about 5 minutes.
-
21
Serve over the Vanilla Bean Ice Cream.
-
22
Combine the cream and milk in a large heavy saucepan.
-
23
Scrape the vanilla bean seeds into the cream mixture and add the bean pod.
-
24
Bring to a gentle boil over medium heat.
-
25
Whisk the yolks and sugar in a medium bowl.
-
26
In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture.
-
27
Gradually whisk the egg mixture back into the saucepan.
-
28
Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon.
-
29
Strain through a fine- mesh sieve into a heatproof medium bowl.
-
30
Cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming.
-
31
Refrigerate until well chilled, at least 2 hours.
-
32
Pour the chilled custard into an ice cream machine.
-
33
Churn according to the manufacturer's instructions.
-
34
Pack into an airtight container and freeze until ready to serve.
