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1
Wash, hull and slice strawberries.
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2
Sprinkle with lime juice, toss and cover strawberries.
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3
Refrigerate till ready to assemble dessert.
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4
Bring water, sugar and 3 basil leaves to a boil over medium heat; stir until sugar is completely melted and mixture becomes a syrup.
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5
Remove from heat and cool.
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6
Mix teaspoon of confectioner's sugar in just enough water to liquify it.
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7
Dip the four remaining basil leaves in the sugar/water mixture and set on a piece of waxed or parchment paper in the freezer.
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8
Combine cream, milk, sugar and honey in a saucepan and place over medium heat.
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9
Bring to just below a boil, stirring occasionally to dissolve the sugar.
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10
Once the mixture is about to boil, reduce the heat to low.
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11
In a bowl, whisk the egg yolks.
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12
Slowly add about a cup of the cream mixture to the egg yolks, whisking continuously.
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13
When well blended, add the yolk/cream mixture back into the cream in the saucepan, whisking continuously.
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14
Continue whisking over low heat until the mixture becomes 'custardy' enough to coat the back of a spoon without dripping off -- maybe ten minutes.
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15
Pour the custard mixture into an ice cream maker and freeze according to manufacturer's directions.
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16
If you don't have an ice cream maker, pour into a non-reactive container and place in freezer for about an hour; when mixture becomes 'slushy' vigorously stir it and return to freezer; repeat until mixture has the consistency of frozen custard (for U.S. cooks--like Carvel).
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17
When ice cream is almost ready, place strawberries in blender.
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18
Remove bay leaves from sugar syrup and add syrup to blender.
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19
Blend strawberries and syrup till smooth.
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20
Distribute strawberry liquid among four dessert bowls.
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21
Using ice cream scoop or two tablespoons, form balls or ovals of ice cream, placing three in each of the four dessert bowls.
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22
Garnish each bowl with one of the glazed basil leaves.
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23
Serve immediately.
