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.
FRUIT SALAD WITH VANILLA YOGURT
This is a recipe that my aunt made for me not long ago, and you can pretty much make it your own by adding your favorite fruits or taking out what you don't like. Also changing the yogurt flavor will change the taste as well.
Provided by Leslie
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 25.5 g, Cholesterol 3.7 mg, Fat 1.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 55.7 mg, Sugar 22.5 g
FROZEN STRAWBERRY SALAD
This is a really good, refreshing frozen salad--great for bridal or baby showers!
Provided by CARRIANNE22
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 6h15m
Yield 16
Number Of Ingredients 5
Steps:
- Combine cream cheese and sugar in a bowl; add strawberries and pineapple. Fold in the whipped topping.
- Line a loaf pan with parchment paper. Pour the strawberry mixture into the loaf pan.
- Place in the freezer until firm, about 6 hours. Set loaf pan in a warm water bath to loosen. Flip mixture onto a cutting board to remove; cut into slices.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 14.9 g, Cholesterol 15.4 mg, Fat 8.5 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 6.1 g, Sodium 45.2 mg, Sugar 14 g
STRAWBERRY YOGURT MARSHMALLOW JELLO SALAD
I didn't see this posted here, and I'm really surprised! So, here it is. We had this after church today at the home of some good friends. This is delicious and can be used with any combination of flavor jello along with like flavor yogurt. The one we had was strawberry. Yum! Try it - you won't be disappointed! Preparation time includes chilling time.
Provided by Recipe Junkie
Categories Gelatin
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together.
- Chill before serving.
Nutrition Facts : Calories 261.5, Fat 8.7, SaturatedFat 5.4, Cholesterol 30.1, Sodium 166.3, Carbohydrate 42.9, Fiber 0.4, Sugar 29.2, Protein 5
ROASTED STRAWBERRY FROZEN YOGURT
I put this together hoping to make a rich frozen yogurt. Instead of plain whole-milk yogurt I used honey whole-milk yogurt so I omitted the 2 tablespoon of honey. My ice cream maker can only accommodate a small amount of ingredients, I reduced the yogurt from 3 to 2 cups.
Provided by Nado2003
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Combine strawberries, vanilla, salt and sugar in a 13x9x2" baking pan. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
- Purée berries, juices and remaining ingredients in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions until the texture of soft serve ice cream. Transfer mixture to an airtight container, press a piece of parchment or plastic wrap against the top of the yogurt to prevent ice crystals from forming. Freeze until ready to serve.
Nutrition Facts : Calories 189.5, Fat 5.7, SaturatedFat 3.4, Cholesterol 20.4, Sodium 79.4, Carbohydrate 35.8, Fiber 1.1, Sugar 32.6, Protein 0.7
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