Frozen Strawberry Lemon-Basil Mousse

This is so delicious and the basil makes it a sophisticated dessert that will wow guests. (Am I too cheesy?) Don't go easy on the basil, I often put a little more in.

2 tablespoons roughly chopped fresh basil
1/2 cup sugar plus 1/3 cup
3 cups quartered strawberries
1 1/4 cups heavy cream
1 tablespoon fresh lemon juice
1 (1/4-ounce) envelope unflavored gelatin, or 1 tablespoon unflavored gelatin
1/3 cup sliced strawberries, for garnish
1 tablespoon chiffonade of fresh basil, for garnish

Process the basil and the 1/2 cup sugar in a blender, until basil is small, no need to obliterate. Place quartered strawberries in a medium bowl and sprinkle with the basil sugar. Allow the mixture to stand for 20 minutes.

Whip the heavy cream until soft peaks form and refrigerate until ready to use.

Combine the lemon juice with 3 tablespoons of water and the gelatin in a small bowl. Allow gelatin to soften, about 5 minutes. Puree sugar-basil-berry mix. Pour mixture through a fine-mesh strainer and press to release the juices, discard the pulp and seeds.

Cook 1/4 cup of the strawberry puree and the 1/3 cup sugar over medium heat, stirring to dissolve the sugar. Just before the mixture begins to boil, remove from heat and stir in the gelatin mixture.

Combine the gelatin mixture with the remaining strawberry puree in a medium bowl. Chill in the fridge, Stirring every 10 minutes until cooled and syrupy.

Fold the reserved whipped cream into the syrup mixture, gently but thoroughly. Fill individual glasses with the strawberry mousse, cover, and freeze until firm, at least 4 hours.

Allow mousse to stand at room temperature for about 10 minutes before serving. May garnish with fresh sliced strawberries and basil.

Pear-Walnut Ice Cream

Made this last night. It is Di-vine.
Williams-Sonoma Desserts

1 lbs. very ripe Barlett or Comice pears, peeled, cored, chopped
1/2 cup canned pear nectar
6 Tbls. sugar
1 cup heavy cream
3 egg yolks
2 Tbls. light corn syrup
1/2 tsp. vanilla extract
2/3 cup walnut halves, toasted

Cook pears, nectar and 3 Tbls. of the sugar over medium high heat until boiling. Once boiling cook 1 minute. Puree in blender.
Combine egg yolks, corn syrup, and remaining 3 Tbls. sugar. In saucepan heat cream to boiling. Then slowly add to egg mixture, whisking continually. Pour back into saucepan and cook over medium-low heat, stirring until slightly thick. Do not boil.
In a bowl mix the custard, pear puree, and vanilla. Refrigerate until cold.
Freeze in an ice cream maker. Add nuts the last minute. Transfer ice cream to container. Freeze until firm, at least 4 hours, up to three days.
Makes 3 1/4 cups