BURNT HONEY ICE CREAM WITH WARM STRAWBERRY SALAD
Provided by Food Network
Categories dessert
Time 7h10m
Yield 4 servings, with ice cream left
Number Of Ingredients 12
Steps:
- In a large saucepan, boil the honey to caramelize it a bit and to get a slightly burnt flavor. Take off the heat and add the cream, half-and-half, and vanilla bean, then bring to a simmer, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse for 10 to 15 minutes.
- In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
- Meanwhile, half-fill a large bowl with ice water. Rest a smaller bowl in the ice water. Strain the mixture into the smaller bowl to smooth it and remove the vanilla bean. Whisk in the creme fraiche. Let cool, stirring often, then continue according to the directions of your ice cream maker.
- Thoroughly clean the inside and outside of the paper milk quart container then cut off the top. Cram the ice cream into the container, packing it well to get rid of all the air pockets. Place in freezer for at least 6 hours.
- Warm Strawberry Salad: Puree the raspberries and sugar in a blender. Strain out the seeds and taste the puree for sweetness, adding more sugar if necessary. Divide the puree on 4 ovenproof plates and spread to evenly coat the bottom of each plate. Thinly slice the strawberries and carefully fan them out on top of the raspberry puree, starting at the edge of the plate and spiraling in to the center. Use 4 berries per plate. (The dessert can be made up to this point up to 8 hours in advance. Tightly cover each plate with plastic wrap and refrigerate until ready to serve. Remove the plastic wrap before baking.)
- Preheat the oven to 450 degrees. Bake the strawberries 2 minutes, just until warmed. Or place in the microwave for 1 minute. Remove from the oven.
- Take the ice cream out of the freezer and lay it on its side. With a serrated knife, leaving the ice cream in its container, cut a 1 1/2-inch slice off the end. Remove the container band around the slice and cut it into triangles along the diagonal. Place a wedge of ice cream in the center of each plate (it will start to melt immediately). Cut the honeycomb into 4 pieces and place on top of the ice cream. Serve immediately.
ICE CREAM COLESLAW
WHEN I was growing up, this was one of our favorite summer salads. I have fond memories of my barefooted sister and me going out to the garden after a cool summer rain to pick the cabbage from our patch. You might think the ice cream is a strange ingredient, but it makes it extra creamy and adds just a touch of sweetness. -Mattie Green, Ackley, Iowa
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine ice cream, Miracle Whip, mustard, salt and pepper until smooth. Add cabbage and carrot; mix well. Cover and chill for at least 1 hour.
Nutrition Facts :
MODERN WEDGE SALAD WITH BLUE CHEESE ICE CREAM
Provided by Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- To prepare blue cheese ice cream, combine the blue cheese, vanilla ice cream, brown sugar, and hot sauce together in a medium bowl. Freeze for at least 2 hours or until frozen.
- Slice a1/4-inch off the bottom of each head of lettuce to allow it to sit flat like a bowl. Slice 1-inch off the top and remove the middle leaves of lettuce to create a bowl. Fill each 'bowl' with the blue cheese ice cream, diced tomatoes, and one strip of fried bacon.
- Whisk the olive oil, balsamic vinegar, and cracked black pepper, to taste, in a small bowl and drizzle the dressing over the salad.
STRAWBERRY ICE CREAM SALAD
Another holiday favorite from my childhood. This is one thing my mom new ALL of the kids at the table would eat. It is SOOOO good. Cook time is approximate chill time, I always make it the day before serving it.
Provided by winterrace
Categories Strawberry
Time 6h25m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve jello in water, add strawberries whel still frozen to jello. Soften ice cream and mix into jello mixture in a very large bowl with electric mixer. Chill until set.
Nutrition Facts : Calories 96.3, Fat 2.6, SaturatedFat 1.6, Cholesterol 10.4, Sodium 69.5, Carbohydrate 17.4, Fiber 0.7, Sugar 15.2, Protein 1.8
RASPBERRY JELLO ICE CREAM SALAD
Make and share this Raspberry Jello Ice Cream Salad recipe from Food.com.
Provided by Stella Mae
Categories Gelatin
Time 20m
Yield 1 gelatin mould
Number Of Ingredients 6
Steps:
- Combine gelatin and hot water; stir until dissolved.
- Add ice cream and stir well until thoroughly dissolved.
- Combine undrained pineapple, nuts and sliced bananas, then add to gelatin mixture.
- Pour into a quart mould and chill until firm.
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