Make Jenny McCoy’s Strawberry-Pistachio Clafoutis with Lavender Ice Cream, from Craft


Make the most of your summer strawberries with this refreshing take on clafoutis that incorporates strawberries and pistachios instead of the traditional cherries, courtesy of Craft’s pastry chef, Jenny McCoy.

“Clafoutis is one of my absolute favorite desserts,” says McCoy. “While it is traditionally known for being made with cherries, I think that making it with a variety of fruits is just as special. … It’s delicious with Bartlett pears, too! And it’s definitely a deceiving dessert — it stops the show at a dinner party, just like a soufflé. However, it is so much easier to make and your guests will never know!”

Strawberry-Pistachio Clafoutis With Lavender Ice Cream, by Craft pastry chef Jenny McCoy

Yield: 10-12

1/2 cup all-purpose flour
1/4 cup + 2 tablespoons sugar
1/4 teaspoon sea salt
4 large eggs
3 large egg yolks
1 1/4 cups heavy cream
1 vanilla bean, split and scraped
zest of 1 lemon, finely grated
3 tablespoons unsalted butter, melted
2 cups strawberries, hulled and cut into quarters
3/4 cup pistachios, finely chopped

In a large bowl, combine the flour, sugar, and salt. Whisk in the eggs, yolks, cream, vanilla bean, and lemon zest. Continue to whisk until smooth. Slowly add the melted butter, and continue to whisk.

Butter and sugar 12 4-ounce ramekins. Divide the strawberries evenly amongst the ramekins. Fill each ramekin about 3/4 full of batter. Sprinkle with pistachios. Place ramekins on a baking sheet and, in an oven preheated to 350 degrees F, bake until puffed, set, and a light golden-brown color, approximately 15-20 minutes.

NOTE: The batter can be made up to one day in advance of baking.
For the Lavender Ice Cream
Yield: 1 1/2 quarts

1/2 cup egg yolks
1/2 cup + 2 tablespoons sugar, divided
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 tablespoon lavender, fresh or dried flowers
zest of 1 lemon, finely grated
pinch of sea salt

Fill a large mixing bowl with ice water, and set aside. Place a fine mesh strainer over another large mixing bowl, and set aside.

In a large mixing bowl, combine the egg yolks and approximately half of the sugar, and whisk until smooth. In a medium saucepan, bring the milk, cream, lavender, lemon zest, sea salt, and remaining sugar to a full boil. Slowly pour the hot liquid over egg yolks, while whisking constantly until fully incorporated.

Pour mixture through the fine-mesh strainer. Place the bowl of ice cream base over the bowl of ice water and let stand until completely cool. Freeze in ice cream machine according to the manufacturer’s directions.

NOTE: The ice cream base can be made up to three days in advance of freezing.