Basil Ice Cream and Berries in Honey Tuile Cups

Tuile cups6 ounces unsalted butter3 ounces honey1 1/2 cups flour1 1/2 cups confectioner's sugar3 egg whitesIce cream 3/4 cup sugar, divided 1/2 cup water2 ounces fresh basil1 1/2 cups whole milk4 large egg yolks1 cup heavy creamMixed berries2 pints strawberries2 pints raspberries1 pint blueberries1 pint blackberriesFor the tuiles: In an electric mixer, cream the butter and honey. Add flour, sugar and egg whites at low speed, then increase to high speed and mix for 5 minutes. Refrigerate for 1 hour.Heat the oven at 300 degrees.On a large, nonstick baking pan spread the batter into 6-inch rounds and bake for 18-20 minutes until it becomes a light golden brown.Immediately after baking fold the cookie over an upside down soup cup to form a cup shape and let cool in that position. Repeat with remaining batter.For the ice cream: Bring to boil half cup sugar and half cup water to form syrup. Add the basil leaves to the syrup for only 3 seconds, then quickly remove leaves and immediately immerse in ice water. When leaves have cooled, drain and set aside. Allow syrup to cool down and puree with basil in blender.In another pot bring the milk to simmer.In the meantime, beat the yolks and the remaining sugar until thick and pale, about 2 minutes. Add hot milk to the mixer and keep beating until mixed well, add heavy cream put back in the pot and bring to 175 degrees (do not let boil) remove from the heat and pour through a fine-mesh sieve to a metal pot then set the pot in a ice water to cool it down. Then transfer to ice cream machine and follow the machine instructions freeze for at least 2 hours before serving.For the berries: Wash and clean berries and let them dry over paper towels. Mix together in a bowl.To serve: Fill tuiles with ice cream and top with berries.Serves 12.Chef Cesar Najera, Morton Arboretum, Lisle