FRESH BERRIES & SWEET RICOTTA
Steps:
- Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
- When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
- The ricotta will keep, refrigerated, for 4 to 5 days.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
BALSAMIC VINEGAR ICE CREAM AND FRUIT
Cinnamon-infused, pear, chocolate, even plain-whatever the flavor, balsamic vinegar on ice cream is amazing! -Allison Ochoa, Hays, Kansas
Provided by Taste of Home
Categories Desserts
Time 5m
Number Of Ingredients 3
Steps:
- Drizzle balsamic vinegar over ice cream, top with mixed fruit.
Nutrition Facts : Calories 227 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 63mg sodium, Carbohydrate 39g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
BALSAMIC-GLAZED STRAWBERRIES OVER ICE CREAM
Categories Dairy Fruit Dessert Quick & Easy Wheat/Gluten-Free Strawberry Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- Trim strawberries and cut into wedges. In a small heavy saucepan heat vinegar and brown sugar over moderate heat, stirring, until sugar is dissolved and simmer 1 minute. Remove pan from heat and add strawberries, tossing to coat. Scoop ice cream into 2 bowls and top with warm glazed strawberries.
BALSAMIC BERRIES OVER VANILLA ICE CREAM
Categories Dairy Fruit Dessert Frozen Dessert Strawberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 7
Steps:
- Combine berries, vinegar and 1 tablespoon sugar in small bowl.
- Combine remaining 1 tablespoon sugar, pine nuts and cloves in heavy small skillet. Stir over medium-low heat until sugar melts and pine nuts are golden brown, about 4 minutes. Transfer to plate if not using immediately.
- Scoop vanilla ice cream into bowls. Top with strawberries, then with nuts.
STRAWBERRIES WITH BALSAMIC VINEGAR
Steps:
- Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
- Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.
STRAWBERRIES AND STRAWBERRY ICE CREAM WITH BALSAMIC VINEGAR
Steps:
- Place strawberries in a bowl. Sprinkle with sugar, vinegar and pepper. Toss until well combined. Let stand 1 hour or all day.
- Divide the ice cream into 4 serving dishes. Top with 1/4 of the strawberries and the juice. Serve immediately.
Nutrition Facts : Calories 242 calorie, Fat 8.7 grams, SaturatedFat 5 grams, Carbohydrate 40 grams, Fiber 5 grams, Protein 3 grams
BALSAMIC BLUEBERRIES WITH VANILLA ICE CREAM
Poaching blueberries really brings out their flavour, especially with a dash of balsamic vinegar
Provided by Sara Buenfeld
Categories Dessert, Dinner, Lunch
Time 15m
Number Of Ingredients 4
Steps:
- Tip the blueberries into a pan with the sugar, vinegar and 1 tbsp water. Heat very gently for 1-2 mins until the berries soften, but don't burst. Set aside until ready to serve. Spoon over the ice cream and eat with crisp biscuits.
Nutrition Facts : Calories 262 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.19 milligram of sodium
STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM
This recipe from Salt & Straw takes sweet, rich strawberry ice cream up a notch-honey balsamic vinegar adds some tang and finely ground black pepper brings a little spice.
Provided by Tyler Malek
Categories Ice Cream Dessert Frozen Dessert Strawberry Honey Pepper
Yield 2 pints
Number Of Ingredients 17
Steps:
- Strawberry puree:
- Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
- Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
- Ice cream base:
- Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
- Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
- Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
- Ice cream:
- In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
- Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
- Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
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BALSAMIC STRAWBERRIES WITH VANILLA ICE CREAM - MANGIA …
From mangiabedda.com
Cuisine North AmericanCategory DessertServings 6Calories 264 per serving
- Wash strawberries, hull and slice in half or quarters, depending on the size of the strawberries. Place in a bowl.
- Add sugar and balsamic vinegar and toss to coat. Let sit at room temperature between 45 minutes to 1 hour, stirring occasionally.
- Spoon ice cream into 6 bowls. Top with strawberries and spoon the balsamic syrup over the strawberries and ice cream. Serve immediately.
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