08/29/2026
Fall is arriving here at Marble Mountain Ranch and that means more adults and fewer numbers which means more opportunities for Heidi to create new treats for our guests.
Tonights dessert featured Lime bars, Homemade Strawberry Basil Ice Cream and Heidi’s take on Chocolate covered strawberries.
The strawberries were cored and then filled with melted Italian dark chocolate. The strawberry stem was replaced with a small basil leaf and then drizzled with more chocolate. We were able to eat the strawberry without loosing any of the chocolate as so often happens with chocolate dipped strawberries and the basil stem added a wonderful flavor burst to the strawberry and chocolate.
The ice cream has a very mild hint of basil. Sour cream replaced part of the Heavy Cream giving the ice cream a little bit of a tangy taste and brown sugar was used to give a more subtle and richer sweetness. The recipe follows.
For those of you who have Heidi’s cookbook follow the directions for her Lemon Bars and replace the 1/3 cup lemon juice and zest for lime juice and lime zest. Hope you give it a try. We all loved it
Strawberry Basil Ice Cream,
2 cups Heavy Cream
1 cup whole milk
3 cups fresh strawberries - diced
1 cup sour cream
3/4 cup brown sugar
1 cup coarsely chopped fresh basil
1 tsp. vanilla
In a heavy saucepan bring Heavy Cream and basil to a simmer. Remove from heat and cover. Let stand for at least 30 minutes. Strain thru fine sieve and set aside.
Place whole milk and brown sugar in sauce pan and cook over medium heat until sugar has fully dissolved. Cool completely.
Process strawberries until almost pureed but not runny. Stir in sour cream, cooled milk, heavy cream mixtures and vanilla. Refrigerate for at least 2 hours until completely chilled.
Process in your ice cream maker per manufacturer instructions.
