STRAWBERRY SOUP
Provided by Robin Miller : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.
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.
COLD STRAWBERRY SOUP
Steps:
- In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
- Serve with garnish of mint leaves
STRAWBERRY SOUP I
This recipe uses plain yogurt not heavy cream so it's lower in fat and calories but it is still just as good. It is a very simple and refreshing soup.
Provided by Mai Forrester
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h5m
Yield 5
Number Of Ingredients 6
Steps:
- In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 40.5 g, Cholesterol 5.9 mg, Fat 2 g, Fiber 2.9 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 70.3 mg, Sugar 35.9 g
STRAWBERRY MILKSHAKE WITH ICE CREAM
With summertime right around the corner and fresh juicy strawberries at their peak, this strawberry milkshake with ice cream is sure to hit the spot!
Provided by thedailygourmet
Categories Shakes and Floats
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Combine milk, strawberries, and strawberry ice cream in a blender. Blend on high until smooth, about 1 minute.
- Drizzle 1 1/2 teaspoons strawberry syrup on the inside of a glass jar. Pour in milkshake. Garnish with whipped cream and remaining strawberry syrup.
- Take reserved strawberry and carefully cut at an angle but do not cut completely through. Place strawberry on the rim of the glass. Insert a straw and enjoy!
Nutrition Facts : Calories 153.9 calories, Carbohydrate 33.4 g, Cholesterol 4 mg, Fat 1.5 g, Fiber 4.8 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 54.7 mg
EASY, EGGLESS STRAWBERRY ICE CREAM
Use your ice cream maker to create this rich and creamy strawberry ice cream. There are no eggs in this recipe.
Provided by ejw825
Categories Strawberry Desserts
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 34.1 g, Cholesterol 86.4 mg, Fat 23.4 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 14.5 g, Sodium 121 mg, Sugar 30.9 g
STRAWBERRY ICE CREAM
This vibrant frozen dessert offers fresh berry flavor at its best.
Provided by Christy J.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h40m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 42.7 g, Cholesterol 183.9 mg, Fat 24.5 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 14.5 g, Sodium 34 mg, Sugar 32.8 g
STRAWBERRY MILKSHAKE WITHOUT ICE CREAM
I always have fresh flash-frozen strawberries (and other berries and fruits) in my freezer. So when I get the craving for a strawberry milkshake and there's no ice cream, this is for a quick fix. And made with only 3 ingredients!
Provided by Yoly
Categories Shakes and Floats
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Combine milk, strawberries, and syrup in a blender cup and blend until smooth.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 28.6 g, Cholesterol 24.4 mg, Fat 8 g, Fiber 1.6 g, Protein 8.2 g, SaturatedFat 4.6 g, Sodium 116 mg
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