1/2 cup mild honey (like clover)
Combine all of the ingredients with 1/2 cup water in a blender and purée until completely smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.
Serve immediately or transfer to an airtight container and freeze for a firmer texture.
In a 3-quart saucepan, heat the milk and sugar over medium heat, stirring occasionally, until it just comes to a boil, about 4 minutes. Stir in the vanilla.
Prepare an ice bath by filling a large bowl with several inches of ice water. Put a smaller metal bowl in the ice water and set a fine strainer on top.
In a medium bowl, lightly beat the egg yolks. Pour about 1/2 cup of the milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture into the saucepan with the milk mixture and cook, stirring constantly with a wooden spoon, until the custard thickens slightly, enough to coat the back of the spoon, 4 to 8 minutes. Immediately pour the mixture through the strainer into the small bowl. Stir in the yogurt and zests and cool the custard completely by stirring it over the ice bath.
In a blender or food processor, purée the avocado with the lemon and lime juices and about 1 cup of the cooled custard until smooth. Fold the avocado mixture back into the custard. The mixture should be thick, creamy, and pale green. Freeze the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the frozen yogurt to an airtight container and freeze until solid, at least 4 hours.
Spray a cake pan that’s 8 inches in diameter and at least 3 inches deep with nonstick cooking spray. (You can also use a springform pan of the same dimensions. Wrap the outside bottom and sides of the pan tightly with aluminum foil to prevent water from seeping in during the unmolding step.) This will make it easier to get the finished cake out of the pan. Line the bottom of the cake pan with a circle of parchment or waxed paper. Then cut two strips of parchment that are 3 inches wide by 14 inches long. Line the sides of the pan with the parchment strips, overlapping them slightly. Spray a bit of nonstick spray (or dot with butter or mist with oil) where the ends overlap to help them adhere.
You will need a 1-inch-high layer of cake for the base of your ice cream cake. To achieve this, take the 8-inch baked cake, place it on a flat work surface, and trim off the domed top portion with a long serrated knife to achieve a level surface. If the cake is more than 2 inches high, split it horizontally to achieve two layers. Place one of the layers in the bottom of the prepared cake pan for the base of your ice cream cake and wrap and freeze the remaining layer for another cake.
If you have just-churned, soft ice cream, transfer it directly from the machine into the cake pan. If your ice cream has been stored in the freezer, allow it to soften in the refrigerator for 20 to 30 minutes; at the same time, put the bowl of your stand mixer, the paddle attachment, and the cake and pan in the freezer to chill while the ice cream softens. When it’s slightly softened, put the ice cream in the mixer bowl and beat on low speed, just until the ice cream is malleable, about 30 seconds. (It doesn’t need to be completely smooth, just spreadable.) Transfer the ice cream to the cake pan.
Use an offset spatula to nudge the ice cream all the way to the sides of the pan, filling any gaps or holes, including any space between the cake and the pan. Rap the filled cake pan sharply on the counter a few times to encourage any air bubbles to rise to the surface and smooth the top. Put the assembled cake in the freezer as soon as it’s filled and freeze overnight.
At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or
cardboard round the same size or smaller than the cake pan and run the
pan under warm tap water until the cake loosens. (If you are using a
springform pan, be sure to wrap the seams tightly in aluminum foil
before running under the warm water to prevent water from leaking into
in the cake and ice cream.) Remove the parchment. Top with a serving
plate (or 8-inch round of cardboard) and turn the cake right side up.
Return to the freezer until ready to decorate and serve.
Trim and discard the tops of the berries, then quarter the berries lengthwise and transfer to a medium bowl, Sprinkle with the sugar (the amount needed will depend on the sweetness of the berries), vanilla and balsamic and toss gently to combine.
Let stand at least 20 minutes at room temperature to allow the sugar to dissolve.
Remove the cake from the freezer 5 minutes before serving to soften it slightly. Spread the whipped cream over the top of the cake, and pile the strawberries on top.
To slice the cake, hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.
Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.
Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.
In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.
In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.
Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.
Cool the custard to below 70°F by stirring it over the ice bath. Stir the Armagnac into the cooled custard.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Fold the Armagnac-soaked prunes into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.
Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.
In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.
In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.
Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.
Pour the milk into the mixing cup of a milk shake mixer or hand blender or into the jar of a regular blender. Add the ice cream and chocolate syrup. Blend on high speed until smooth. The blending time depends on the machine and the temperature of the ingredients. If necessary, add more milk or ice cream to adjust to your preferred consistency. When the shake is just about smooth, briefly blend in the malted milk powder. Serve immediately in a chilled glass.
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Stir in the cinnamon sticks. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the cinnamon sticks in the strainer with the spatula to extract as much flavor as possible.
Cool the custard to below 70°F by stirring it over the ice bath.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Fold the pecans into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Position a rack in the center of the oven and heat the oven to 375°F. Butter and flour an 8-inch square baking dish.
In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Gradually beat in the eggs, one at a time, until well combined. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined. The batter may look curdled at this point. Add the dry ingredients, mixing until just combined and scraping down the sides as needed. Pour the batter into the prepared baking dish, smooth the top, and firmly tap the dish on the counter to break any air bubbles.
Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.
In a 12-inch skillet, cook the bacon over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Transfer to paper towels to drain and then coarsely chop. Pour off all but 1 Tbs. of the fat from the skillet.
Add the maple syrup and honey to the skillet and heat over medium heat, stirring to combine. Return the bacon to the skillet and stir to combine and heat through, about 5 minutes. Remove the skillet from the heat and let the syrup cool to warm.
Cut eight 2-inch cubes from the cornbread (you’ll have leftover cornbread). If made ahead, warm the cubes in a 250°F oven for 10 minutes, or lightly toast them in a toaster oven. Put a cube of cornbread on each of 8 plates. Arrange the peaches and scoops of gelato near the cornbread. Top with the bacon syrup, sage, and a tiny pinch of Aleppo pepper, if using.
Spray a cake pan that’s 8 inches in diameter and at least 3 inches deep with nonstick cooking spray. (You can also use a springform pan of the same dimensions. Wrap the outside bottom and sides of the pan tightly with aluminum foil to prevent water from seeping in during the unmolding step.) This will make it easier to get the finished cake out of the pan. Line the bottom of the cake pan with a circle of parchment or waxed paper. Then cut two strips of parchment that are 3 inches wide by 14 inches long. Line the sides of the pan with the parchment strips, overlapping them slightly. Spray a bit of nonstick spray (or dot with butter or mist with oil) where the ends overlap to help them adhere.
You will need a 1-inch-high layer of cake for the base of your ice cream cake. To achieve this, take the 8-inch baked cake, place it on a flat work surface, and trim off the domed top portion with a long serrated knife to achieve a level surface. If the cake is more than 2 inches high, split it horizontally to achieve two layers. Place one of the layers in the bottom of the prepared cake pan for the base of your ice cream cake and wrap and freeze the remaining layer for another cake.
If you have just-churned, soft ice cream, transfer it directly from the machine into the cake pan. If your ice cream has been stored in the freezer, allow it to soften in the refrigerator for 20 to 30 minutes; at the same time, put the bowl of your stand mixer, the paddle attachment, and the cake and pan in the freezer to chill while the ice cream softens. When it’s slightly softened, put the ice cream in the mixer bowl and beat on low speed, just until the ice cream is malleable, about 30 seconds. (It doesn’t need to be completely smooth, just spreadable.) Transfer the ice cream to the cake pan.
Use an offset spatula to nudge the ice cream all the way to the sides of the pan, filling any gaps or holes, including any space between the cake and the pan. Rap the filled cake pan sharply on the counter a few times to encourage any air bubbles to rise to the surface and smooth the top. Put the assembled cake in the freezer as soon as it’s filled and freeze overnight.
At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or
cardboard round the same size or smaller than the cake pan and run the
pan under warm tap water until the cake loosens. (If you are using a
springform pan, be sure to wrap the seams tightly in aluminum foil
before running under the warm water to prevent water from leaking into
in the cake and ice cream.) Remove the parchment. Top with a serving
plate (or 8-inch round of cardboard) and turn the cake right side up.
Return to the freezer until ready to decorate and serve.
Trim and discard the tops of the berries, then quarter the berries lengthwise and transfer to a medium bowl, Sprinkle with the sugar (the amount needed will depend on the sweetness of the berries), vanilla and balsamic and toss gently to combine.
Let stand at least 20 minutes at room temperature to allow the sugar to dissolve.
Remove the cake from the freezer 5 minutes before serving to soften it slightly. Spread the whipped cream over the top of the cake, and pile the strawberries on top.
To slice the cake, hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the strainer with the spatula to extract as much flavor as possible.
Cool the custard to below 70°F by stirring it over the ice bath. Stir mashed sweet potato, vanilla extract, ginger, nutmeg, and cinnamon into the cooled custard.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Stir in the vanilla seeds and the split bean. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the vanilla bean in the strainer with the spatula to extract as much flavor as possible. Discard the vanilla bean.
Cool the custard to below 70°F by stirring it over the ice bath. Stir the bourbon and vanilla extract into the cooled custard.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Stir in the fresh ginger. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the ginger slices in the strainer with the spatula to extract as much flavor as possible.
Cool the custard to below 70°F by stirring it over the ice bath. Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Fold the crystallized ginger into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Put 2 Tbs. of the raspberries in the bottom of each of 4 tall glasses. Top with a 1/4-cup scoop of ice cream. Drizzle 1 Tbs. framboise into each glass, then top with another 2 Tbs. of raspberries an danother 1/4-cup scoop of ice cream. Pour 1/2 cup of champagne into each glass. Serve immediately with a straw and a long-handled spoon.
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top.
Whisk the egg yolks in a medium bowl. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.
Cool the custard to below 70°F by stirring it over the ice bath. Stir the whiskey into the cooled custard.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Fold the gingerbread chunks into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.
Cool the custard to below 70°F by stirring it over the ice bath. Stir the Armagnac into the cooled custard.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Fold the Armagnac-soaked prunes into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Bring the vinegar to a simmer in a 2-quart nonreactive saucepan over medium heat. Simmer until glossy and reduced to 3 Tbs., about 10 minutes. Pour the reduced vinegar into a small bowl and let cool to room temperature.
Meanwhile, in a medium bowl, sprinkle the strawberries with the sugar and pepper (if using) and toss gently until combined. Let stand, stirring once or twice, until the sugar dissolves and the berries release some juice, 10 to 15 minutes.
Put a scoop of ice cream in each of 4 parfait glasses or bowls. Top each with about 1/4 cup strawberries and their juices, drizzle with about 1 tsp. balsamic syrup, and sprinkle with about 1/2 Tbs. pine nuts. Repeat with the remaining ingredients. Serve immediately.
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Stir in the crushed hazelnuts. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger hazelnut flavor.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don't let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the hazelnuts in the strainer with the spatula to extract as much flavor as possible.
Cool the custard to below 70°F by stirring it over the ice bath.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer's instructions. Fold the chocolate chunks into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Position a rack in the center of the oven and heat the oven to 375°F. Line 6 standard-size muffin cups with cupcake liners.
In a 4-cup Pyrex measuring cup, microwave the butter on high until melted and very hot, 60 to 90 seconds. Add the chocolate to the melted butter and microwave on high for 30 seconds; let stand 1 minute. Stir until the chocolate is completely melted and smooth, heating more, if necessary, in 15 second bursts.
Whisk the espresso powder, vanilla, and salt into the chocolate mixture. Whisk in the brown sugar until it begins to dissolve, about 30 seconds. Whisk in the egg until the mixture is thick and smooth, 30 to 45 seconds. Whisk in the stout and then the flour until the mixture is completely smooth, about 30 seconds.
Portion the batter evenly among the prepared muffin cups, filling each three-quarters full. Bake until the centers are barely set and a tester inserted in the center comes out with moist crumbs, 15 to 20 minutes. Transfer to a rack to cool slightly.
Meanwhile, in a heavy-duty 1-quart saucepan, boil the stout over high heat until reduced by half, 3 to 4 minutes. Remove from the heat. Add the chocolate and sugar; let stand 1 minute. Add the cream and whisk until smooth.
Remove the warm brownies from the liners and put them on small dessert plates. Top each with some of the ice cream and sauce and serve.
Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.
Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.
In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.
In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.
Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.
