Ice Cream With Strawberries And Red Wine Recipes

RED AND WHITE DELIGHT: STRAWBERRIES AND ICE CREAM

Steps:

• Rinse berries. Halve berries; reserve a few for garnish, one per person. Place halved berries in a small glass bowl and sprinkle with sugar. Toss berries and sugar. Spoon soft French vanilla ice cream over berries and smooth. Cover bowl and place in freezer. When you serve berries and ice cream, garnish each dish with remaining berries.

STRAWBERRIES IN RED WINE

Steps:

• Stir together wine, lemon juice, and sugar (to taste) in a bowl. Stir in strawberries and let macerate at room temperature 1 hour, then chill until cold, up to 1 hour but no longer. (Fruit will become too soft if it steeps for more than 2 hours.)
• Serve berries in small bowls with some of their juices.

STRAWBERRY ICE CREAM

Steps:

• Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
• Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
• Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

STRAWBERRIES AND WINE

Steps:

• Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
• Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.

ICE CREAM WITH STRAWBERRIES AND RED WINE

Steps:

• If strawberries are small, cut in half; if large, cut in quarters.
• Combine sugar, red wine, and cinnamon stick in a large skillet; cook over medium-high heat until sugar dissolves, about 3 minutes.
• Add strawberries and pepper; cook until berries soften slightly, 4 to 5 minutes. Remove from heat, discard cinnamon stick, and divide berries and sauce among dishes; serve with vanilla ice cream and a sprig of mint, if desired.

STRAWBERRIES IN SPICED WINE WITH OLIVE OIL-FLAVORED ICE CREAM

Steps:

• The day before serving, candy the olives. Cut them into quarters and blanch them in a small pan of boiling water, repeating the process 2 or 3 times to de-salt them; drain. In the same pan, make a syrup of the powdered sugar and water. Add the olives, bring to a boil, and simmer 15 minutes. Remove from heat and let olives soak 24 hours.
• Several hours before serving, make the ice cream. Heat the milk with the cream and split vanilla pod.
• In a large bowl, beat the egg yolks and sugar together to obtain a frothy consistency. To yolks, gradually add the hot milk and cream, beating constantly with a wooden spoon. Cook over very low heat, continuing to stir until the mixture coats the spoon. Stir in the olive oil and let cool. Place in the freezer until firm, 2 to 3 hours.
• At least 1 hour before serving, prepare the strawberries and the syrup. In a large saucepan, combine the sugar, red wine, orange zest, the halved vanilla pod, the cinnamon stick, and saffron. Bring to a boil, then pour the strawberries into the mixture.
• Bring mixture to a second boil and allow to boil briskly for 5 minutes, then let the mixture cool briefly. With a slotted spoon, remove the strawberries to a bowl. Continue boiling syrup over medium heat until it is thickened and reduced. Add the strawberries to this syrup and let cool 1 hour or more, to room temperature.
• Presentation: Into 4 well-chilled soup plates, serve the strawberry mixture in its syrup. On the side put 1 or 2 dollops of olive oil-flavored ice cream. Garnish by poking into each serving a fresh mint leaf (or a tiny sprig of olive leaves if available), a small section of vanilla bean pod, and a small piece of cinnamon stick. Sprinkle candied olives on top and serve.

STRAWBERRIES IN RED WINE

Steps:

• Mix the jam and red wine together in a bowl.
• Wash and hull the berries. Cut the smaller ones in half; quarter the larger ones. Add the berries to the bowl and mix gently but thoroughly.
• Cover the bowl with plastic wrap, arranging the wrap so it touches the berries and helps keep them submerged in the wine mixture. Refrigerate until cold.
• Serve the berries and surrounding liquid in wine goblets. If desired, garnish with herb sprigs and serve with cookies.

STRAWBERRIES IN RED WINE

Steps:

• Place strawberries in a medium bowl. Sprinkle with sugar and lemon juice, and toss to coat.
• Add the wine and let macerate for 45 minutes or up to 1 hour.
• Spoon berries and wine into wide dessert glasses (or low soup plates). Serve at cool room temperature.

STRAWBERRY RIESLING WINE SPRITZER

Steps:

• In a small saucepan, bring the first 6 ingredients to a boil. Reduce heat; simmer 20 minutes. Remove from heat. Cool completely. Strain through a fine-mesh strainer into a small bowl (do not press berries). Refrigerate syrup until chilled. To serve, for each serving fill a tall glass with ice. Add 1/2 cup wine, 1/2 cup club soda and 1/4 cup strawberry syrup. If desired, garnish with additional tarragon.

COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
• Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
• Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
• Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
• Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.