Sauteed Strawberry Ice Cream Sundaes Recipes

STRAWBERRY SUNDAE SAUCE

Steps:

• Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
• Serve over ice cream with salted peanuts on top.

SAUTEED-STRAWBERRY ICE CREAM SUNDAES

Steps:

• Mix berries, sugar, and cinnamon in medium bowl; toss to coat. Heat oil in medium nonstick skillet over high heat. Add berry mixture; cook until berries begin to soften and juices are released, stirring often, about 2 minutes. Stir in orange peel. Return to same bowl and place in freezer 10 minutes to cool slightly. DO AHEAD: Can be made 4 hours ahead. Cover, transfer to refrigerator, and chill. Return sauce to room temperature or rewarm slightly in microwave-safe bowl in microwave, if desired, before serving.
• Divide vanilla ice cream among 4 large wineglasses or dessert coupes. Top with scoops of strawberry sorbet. Spoon room-temperature or warm strawberry sauce over. Sprinkle with chocolate chips and serve.

STRAWBERRY ICE CREAM SUNDAES

Steps:

• Add 1/2 cup of sugar to the strawberries, and stir until combined. Cover and refrigerate for at least four hours.
• In a medium heat-resistant bowl, whisk together the egg yolks and 1/2 cup of sugar until well combined, about a minute or two.
• In a large saucepan, heat the cream, milk, and 1/2 cup of sugar over medium until just boiling, then remove from the heat.
• Slowly add the cream mixture to the eggs using a ladle, whisking the egg mixture constantly. It's very important to always keep this moving and add the hot cream slowly, so you don't cook the eggs.
• Once all the cream has been added, transfer the mixture back to the pot. Cook over medium low heat, stirring slowly but constantly for about ten minutes until thickened enough to coat the back of a wooden spoon.
• Transfer the custard to a glass bowl, and cover with plastic wrap, touching the surface of the custard. Refrigerate for at least four hours, until chilled through.
• Strain the strawberries into the custard, setting aside the berries. Mix the syrup into the custard. Churn according to your ice cream maker's manufacturer's instructions. Dry the berries using paper towels, and add to the churned custard, folding in with a rubber spatula. Freeze to harden for about eight hours or overnight.
• Set aside 1/3 cup of the strawberries. Add the rest of the berries, the sugar, and water to a small saucepan and heat over medium high until boiling.
• Once boiling, stir in the rum and vanilla. Continue to cook, stirring occasionally at first and then more frequently as it starts to thicken, mashing the softened berries, for about 10 minutes.
• Once thick enough that it leaves a trail in the pot for about a half second, turn off the heat and stir in the rest of the strawberries. Transfer to an 8oz mason jar, and allow to cool to room temperature covered loosely. Then cover and chill for 8 hours or preferably overnight.
• Assemble the sundaes by adding two scoops of ice cream to a chilled glass sundae dish. Top with a couple spoonfuls of the strawberry sauce. Add any additional toppings you'd like, such as whipped cream and red sparkling sugar.

STRAWBERRY SUNDAES WITH CRèME FRAîCHE ICE CREAM

Steps:

• Combine half and half and cream in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover and let stand 15 minutes.
• Using electric mixer, beat sugar and yolks in large bowl until thick and pale yellow, about 4 minutes. Gradually beat in warm cream mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 6 minutes (do not boil). Remove from heat. Cool 15 minutes. Discard vanilla bean. Whisk in crème fraîche. Cover and chill custard until cold, about 3 hours.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container. Freeze until firm. (Can be made 3 days ahead. Keep frozen.)
• Place 2 scoops of crème fraîche ice cream in each of 6 bowls. Top with sliced strawberries and Strawberry Sauce. Serve immediately.

STRAWBERRY-SHORTCAKE SUNDAES

Steps:

• Beat ice cream in a bowl just until softened. Fold in 3/4 cup sauce, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.
• Toss strawberries with sugar, lemon juice, and salt in a bowl; let stand 30 minutes.
• Slice cake 1/2 inch thick, then cut out 2 1/2-inch rounds with a cookie cutter. Place 2 scoops of ice cream in each serving glass. Add a pound-cake round, more sauce, and some sliced-strawberry mixture. Top with another scoop of ice cream, a dollop of whipped cream, and a whole berry; serve.

STRAWBERRY SUNDAE SAUCE

Steps:

• Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam., Pour into jars or freezer containers, leaving a 1/2-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream.

CINNAMON-STRAWBERRY SUNDAES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in brown sugar, lime juice and cinnamon. Cook and stir until sugar is dissolved. Add strawberries; cook until tender, about 2 minutes longer. Serve with ice cream; sprinkle with lime zest.