Strawberry Sundaes With Crème Fraîche Ice Cream Recipes

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 CRèME FRAîCHE ICE CREAM

Steps:

• Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée - a few chunky bits add texture to the ice cream.
• Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge - about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.
• To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.