Instructions

Make the ice cream

• In a medium bowl, gently beat the egg yolks and set aside. In a large saucepan, combine the milk, sugar, and a pinch of salt. Bring to a boil and remove the pan from the heat.
• In a steady stream, pour half of the milk 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 silicone 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. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into a clean bowl. Stir in the cream and Marsala. Cover and refrigerate until completely chilled, at least 8 hours or up to overnight.
• Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an airtight container, and freeze until hardened, at least 4 hours and up to 2 weeks.

Make the topping

• In a medium bowl, combine the flour, brown sugar, and 1/4 tsp. salt. Using your fingers or a pastry blender, blend in the cold butter until the mixture resembles coarse meal. Refrigerate until needed.

Prepare the strawberries

• In a medium bowl, combine the strawberries, sugar, lemon zest, salt, and anise hyssop. Toss to combine and set aside.

Make the cake

• Position a rack in the center of the oven and heat the oven to 375°F. Spray the insides of 8 (8 oz.) mason jars with cooking spray and place the jars in a baking dish or roasting pan.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Add the egg to the butter and sugar, followed by the vanilla, mixing until combined. Add the dry ingredients in 3 batches, alternating with the milk and beginning and ending with the dry ingredients.
• Spoon 3 Tbs. of the batter into each prepared mason jar. Top the batter with 2 Tbs. of the strawberries mixture (you will have some left over), and top the strawberries with 2 Tbs. of the crumb topping (you will have a little left over), mashing some together to form large clumps.
• Bake until the tops are just starting to brown and the edges begin to pull away from the sides of the jar, rotating the pan halfway through, about 45-55 minutes.
• Remove from the oven and allow to cool slightly, then drizzle each with 1 Tbs. of honey and top with 1 Tbs. of granola. Serve with the ice cream.