Basil & Mascarpone Ice Cream with Pinot Noir Strawberry Swirl

Basil & Mascarpone Ice Cream with Pinot Noir Strawberry Swirl

Very excited to bring you today’s post,which was sponsored by Vitamix and TheFeedFeed.

What did Walt Whitman say? “We were together, I forget the rest”. Do you think he was talking about the Vitamix A3500 Ascent Series?

Sleek, stylish, effortlessly cool. I’d be content just basking in the glow of its now permanent residence on my kitchen counter. The A3500 Ascent Series has five program settings (Smoothies, Hot Soups, Dips and Spreads, Frozen Desserts, and Self Cleaning). It’s also tech savvy with built-in wireless connectivity, meaning he will evolve with all the latest innovations in years to come. {See more product info below.}

Mind you, this is my first Vitamix ever. So you’ll have to excuse all my gushing. The first thing I made was a smoothie. In less than a minute I had blended an assortment of fruits (fresh and frozen) and tough, fibrous ginger into a silky vibrant dream. Insert audible gasp here. As I often do when something exciting happens in the kitchen, I gave my mom a call to rave about my new kitchen toy! She is after all the person who instilled in me the passion and appreciation for food.

Any talent I now possess can be traced back to my culinary origin story; five-year-old Christine propped up on a chair, stove-side, helping her cook dinner in our kitchen. To this day I’m still awestruck by her ability to whip up something out of nothing. I distinctly recall nights as a child staring into what seemed to be a barren fridge.  My siblings and I would lament the age-old childhood cry “there’s nothing to eat!” and mere minutes later an aromatic meal would be simmering away on the stove. I’m fairly certain we thought she was magic.

With Mother’s Day just around the corner I’ve been brainstorming recipes I might make for her to celebrate that magic. My brother, sister, and I like to join forces each year and create her a special meal to pay homage to one of the most wonderful women in existence. And that’s not daughterly bias! In our family she’s everyone’s favorite aunt and all my friends adore her long before they meet her in person.

I was inspired to make this rich and delicious ice cream by two things; a love of red wine I share with my mother and a French cookbook. I came across a recipe for strawberries soaked in sugar and wine. That’s it. A dessert recipe that is as decadent as it is simple. I began to wonder how I could soften the flavor of the wine a bit and began toying with the idea of a red wine reduction sauce laden with berries.

Syrupy, tart, with a depth of flavor from a pinot my mother loves, sweetened with some honey perhaps? I decided to pair it with some basil and mascarpone ice cream. I love using herbs in desserts and that bit of vibrancy freshened and brightened what is a decidedly rich indulgent dish. Making Ice cream in your Vitamix is easy. Simply freeze some of your liquid ingredients ahead of time in a few ice cubes trays. The general rule of thumb is ¼ cup liquid to 1 cup of frozen ingredients. I froze my ingredients and made the sauce the night before. This way I was ready to go the following day.

I made the ice cream separately first—using the Dessert Program. Then I layered it in a bread pan and swirled the red wine strawberry sauce throughout. After a couple hours in the freezer it was ready to enjoy. A pale, earthy green and creamy confection laced with deeply hued ribbons of pinot noir strawberry sauce. I served each scoop with more wine sauce and waffle cone cookies. I can’t wait to share this recipe with my mom!

Happy Mother’s Day to all the mothers out there or any magical woman in your life who supports and inspires you!

This post was sponsored by Vitamix and The Feed Feed. All opinions, words, and giddy enthusiasm are entirely my own.

Ingredients

  • 3 cups Strawberries
  • 2 cups Pinot Noir (or preferred red wine)
  • 1 tsp. lemon zest
  • 1 Tbsp. lemon juice
  • ½ cup honey
  • 10oz mascarpone
  • 1 cup loosely packed, torn basil leaves
  • 2 tsp. vanilla extract
  • 1/3 cup sugar (I like the flavor of brown sugar, but you can use what you like!)
Read the whole recipe on What do you crave?