Fior di Latte Ice Cream with Crunchy Bran Crust, Strawberries and Pinot Noir Sauce

Recipe courtesy of Francesco Tonelli.

SERVINGS
4

INGREDIENTS
Fior di latte ice cream:
1 cup heavy cream
1/2 cup whole milk
1/2 cup sugar
1/2 vanilla bean, cut lengthwise, seeds scraped
pinch of salt

Pinot Noir sauce with strawberries:
1 cup Pinot Noir
1/4 cup sugar
zest of 1 lemon
1/4 each cinnamon stick, small
2 juniper berries
1/4 teaspoon cornstarch
1 pint fresh strawberries, hulled and halved

Bran crust:
1/2 cup bran flakes cereal
1/2 tablespoon sugar
1 pinch salt
1 tablespoon, plus 1 teaspoon unsalted butter, melted

PREPARATION
1.Make the fior di latte by combining all of the ice cream ingredients in a medium mixing bowl. Pour into a medium sauce pan along with the vanilla bean pod and heat while stirring until just before mixture begins to simmer. Cool mixture over an ice bath, remove the vanilla bean pod, place into an ice cream maker and process according to manufacturer's instructions.

2.While the fior di latte is processing combine the Pinot Noir, sugar, lemon zest, cinnamon stick, and juniper berries in a small saucepan over medium heat while stirring. Reduce the liquid by half. Dilute the cornstarch in 1 tablespoon of cold water and add to the mixture. Bring to a gentle simmer and allow the mixture to thicken. Remove from heat, strain, add the strawberries and cool completely.

3.While the Pinot Noir sauce is cooling, make the crust mixture by pulsing the bran flakes in a food processor. Place the crumbs into a mixing bowl and add the sugar, salt and melted butter. Combine by hand and make crust circles by pressing the mixture into a 3-inch diameter circle cutter set on top of a parchment lined sheet. Chill thoroughly.

4.Once the fior di latte is fully processed it may be held in the freezer if needed. When ready to plate carefully transfer crusts onto serving plates. Place a scoop of fior di latte atop each crust and spoon strawberries with Pinot Noir sauce onto plate as desired. Serve immediately.

Source: Francesco and Lynn Tonelli

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