Burnt Honey Ice Cream With Warm Strawberry Salad Recipes

VANILLA ICE CREAM WITH HONEY

Steps:

• Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.
• Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.
• Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.
• Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.

STRAWBERRY BURNT CREAM

Steps:

• Preheat broiler. Chill mixer beaters and bowl in freezer, allowing 5 to 10 minutes for this before you start. Start whipping cream at medium speed. Meanwhile, hull the strawberries, washing if only sandy. Spread in a flameproof baking dish, halving any that are large. When cream holds stiff peaks, spread over strawberries. With your fingers, crumble brown sugar over cream, spreading as evenly as possible. Broil very close to heat until sugar has melted and cream starts to brown, 3 to 4 minutes. Serve at once.

WARM STRAWBERRY SALAD WITH VANILLA FROZEN YOGURT

Steps:

• Make the Frozen Yogurt: In a bowl, whisk together the yogurt, simple syrup, and vanilla. Chill 30 minutes; then freeze in an ice cream maker according to manufacturer's instructions
• Cram the frozen yogurt into the milk container, packing it well to get rid of all the air pockets. Freeze for at least 6 hours.
• Make the 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 among the plates, spreading evenly to coat the bottom of each plate. Using 4 berries per plate, carefully fan them on top of each plate, starting at the edge and spiraling in to the center. (It can be made up to this point up to 8 hours in advance. Just tightly cover each plate with plastic wrap and refrigerate until ready to serve.)
• Preheat the oven to 450 degrees F. Bake the strawberries until just warm, about 2 minutes. Alternatively, microwave them for 1 minute.
• Take the frozen yogurt out of the freezer and lay it on its side. With a serrated knife, leaving the frozen yogurt in its container, cut a 1 1/2-inch think slice off the end. Remove the container band around the slice. Cut the slice on the diagonal into 4 triangles. Place a triangle of frozen yogurt in the center of each plate (it will start to melt immediately). Cut the honeycomb, if using, into 4 pieces and place on top of the frozen yogurt. Serve immediately.

WARM STRAWBERRIES AND CREAM

Steps:

• In a saucepot over medium heat mix the frozen strawberries with the water. Cook until the strawberries have defrosted and the berries have slumped. Remove from heat and let cool slightly. Taste the strawberries and add the sugar if desired. Divide between dessert bowls, top with whipped cream.

STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM

Steps:

• Strawberry puree:
• Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
• Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
• Ice cream base:
• Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
• Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
• Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
• Ice cream:
• In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
• Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
• Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.