Berries Over Ice Cream Recipes

MIXED BERRY COMPOTE

Steps:

• Dissolve cornstarch in brandy in a small bowl and set aside.
• Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

MIXED BERRY ICE CREAM

Steps:

• Prepare the Berry Sauce recipe and set aside to cool a bit. Whisk together the cream, milk, sugar, salt, and vanilla. Add 1/3 cup of the Berry Sauce and stir to combine. Place the remaining berry sauce in the refrigerator to chill while the ice cream is churning.
• Pour into your ice cream maker and freeze according to the manufacturer's instructions. Scoop the churned ice cream into a freezer container, adding a few spoonfuls of the COLD berry sauce along with the ice cream. Swirl lightly with a knife and freeze until firm.
• Serve with remaining berry sauce on top. Enjoy!

SIMPLE BERRY SAUCE

Steps:

• Place the frozen fruit and the sugar in a small saucepan. Set the heat to low, stirring occasionally, until the berries have softened. This should take between 5-10 minutes.
• Once the berries are mostly thawed, increase the heat to medium. Mash them with a potato masher and stir constantly while the liquid simmers for about 2 minutes.
• Pour the warm mixture over vanilla ice cream or let cool and then serve with the dessert of your choice. Store in the refrigerator until ready to use. Enjoy!

FRESH FRUIT WITH VANILLA CREAM

Steps:

• Place fruit in a serving bowl or individual dessert dishes. Using a whisk, mix the cream cheese and confectioners' sugar. Gradually add cream and extracts; stir until smooth. Pour over fruit.

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

MIXED BERRY COMPOTE

Steps:

• Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
• Serve warm or at room temperature.

BERRY SAUCE

Steps:

• Pour the frozen berries into a saucepan over medium heat. Sprinkle the sugar, lemon juice, and lemon zest over the berries and stir. Cook the mixture down until it reaches a saucelike consistency. Serve drizzled over ice cream.

WARM BERRIES WITH ICE CREAM

Steps:

• Scoop 1/4 cup ice cream into 6 waffle bowls; set in freezer.
• Combine rum and sugar in large skillet. Cook on MEDIUM-HIGH, stirring, 30 seconds-1 minute until sugar dissolves. Add berries; heat gently 1-2 minutes to warm through.
• Serve: Spoon berry sauce over ice cream in bowls.
• *****Note******.
• Use caution as Rum may flare.

CHAMBORD BERRIES WITH ICE CREAM

Steps:

• In a saucepan combine the strawberries, raspberries, blueberries and sugar, bring mixture to a simmer over moderately low heat, stirring gently, and simmer until sugar begins to dissolve. Add the liqueur and simmer, stirring occasionally, for 3 minutes.
• Arrange ice cream in 4 serving dishes and immediately spoon hot sauce over.

STEWED BERRIES WITH ICE CREAM

Steps:

• Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.
• Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.

BERRIES OVER ICE CREAM

Steps:

• Remove stem caps from strawberries. Slice strawberries thinly and combine with blueberries in medium bowl. Stir in sugar, water, and vanilla.
• Place ice cream in four serving bowls; arrange 3 cookies around edge of each bowl. Spoon berries over ice cream. (Add whipped topping, if desired.) Serve right away.

BERRY ICE CREAM

Steps:

• Combine the cream, milk, and sugar in a medium, heavy saucepan. Combine the flour and the water and whisk into the mixture. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.
• Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
• With a food processor, chop the berries until fine. Set aside. Turn on the ice cream maker and pour in custard. When the ice cream is 3/4 ready, pour in the berries and finish freezing. Serve immediately.

MIXED BERRY ICE CREAM

Steps:

• Place frozen berries in a large microwave-proof bowl and microwave for 30 - 40 seconds or until they have softened slightly. Do not cook them through, you just want to soften them to make them easier to work with.
• Transfer berries to a food processor and blend until they form a thick puree.
• Place a sieve above a medium sized bowl and pour the berry mixture through the sieve in batches. This will take a while and you will need to press the puree through the sieve. This is to remove the bulk of the seeds and is well worth the effort. You should be left with a thick, smooth puree. Set aside.
• Pour the cream and milk into a medium saucepan. Scrape the seeds from your split vanilla bean and add both seeds and bean to the saucepan. Over medium heat, bring the mixture to a simmer then remove from heat. Do not allow to boil. Remove vanilla bean and set cream/milk mixture aside.
• In a bowl, whisk together egg yolks and sugar until pale. Add about half a cup of the milk mixture into the egg yolks, whisking constantly, then gradually pour in the rest, again, whisking constantly.
• Transfer milk and egg mixture to a clean saucepan and set over low heat on the stove. Stir continuously and do not leave the stove at any point as the mixture can easily curdle if left unattended. Do not allow the mixture to simmer or boil.
• Allow the mixture to thicken slightly and, when it coats the back of a spoon, remove from the heat and return to a large bowl. Allow to cool slightly.
• Stir the berry puree into the custard mixture and add the lemon juice.
• Transfer to an ice cream maker and churn according to the manufacturer's instructions.
• Once the mixture reaches the consistency of soft serve ice cream, transfer to a plastic container and place in the freezer overnight to set completely.

BALSAMIC BERRIES OVER VANILLA ICE CREAM

Steps:

• Combine berries, vinegar and 1 tablespoon sugar in small bowl.
• Combine remaining 1 tablespoon sugar, pine nuts and cloves in heavy small skillet. Stir over medium-low heat until sugar melts and pine nuts are golden brown, about 4 minutes. Transfer to plate if not using immediately.
• Scoop vanilla ice cream into bowls. Top with strawberries, then with nuts.