Cinnamon Strawberry Sundaes Recipes

STRAWBERRY CRISP SUNDAE

Steps:

• Oatmeal Ice Cream:
• Combine milk, cream, cinnamon sticks, liquid glucose, and 1/2 the amount of sugar into a pot and bring up to a simmer.
• Stir in the steel cut oats, quick oats and the butter; continue stirring on a low heat for 5 minutes or until it begins to thicken.
• Combine your yolks and the remaining sugar in a bowl and whisk until well combined. Temper the egg mixture into the hot liquid let the ice cream base cook until it coats the back of the spoon.
• Quickly strain through a chinois so that the oatmeal does not solidify. Put into a water bath to chill.
• When the base is cold pour into the ice cream machine and spin.
• Roasted Strawberries:
• Preheat oven to 400 degrees F.
• Clean and cut the strawberries depending on the size of them in quarters or halves, as long as they are all the same size in the end.
• Sprinkle 1/4 cup of sugar over the cut strawberries and a pinch or salt.
• Rub a sheet pan or cookie sheet, with butter until nicely covered. Place the buttered sheet pan in the oven for 2 to 3 minutes so it gets very hot. Carefully pull the sheet pan out of the oven and pour the strawberries on the hot sheet pan (be careful of the splatter). Place the sheet pan with the strawberries back in the oven for 3 minutes. After the 3 minutes pull out of the oven let cool slightly and enjoy.
• Oatmeal Streusel:
• Preheat oven to 350 degrees F.
• Cut your cold butter into small dice and set aside in the refrigerator.
• Combine all the ingredients, oats, sugar, flour, salt, cinnamon. Put the dry ingredients in a stand mixer with the paddle attachment on a medium-slow speed. Mix until all the ingredients are evenly dispersed. Add the cold butter and drop the diced butter into the mixer only a few cubes at a time. While the machine is running do not walk away from it, you do not want the mixture to over mix. You will know that the streusel is done when it has just come together and the color will change from pale light brown to medium tan.
• Grease a 1/2 sheet pan or cookie sheet with cooking spray then a piece of parchment paper.
• Sprinkle the streusel onto the cookie sheet.
• Bake for 5 to 10 minutes depending on the how crunchy or chewy you like it to be.
• Assembly:
• In a sundae glass of your choice first layer the bottom with roasted strawberries, then oatmeal streusel then a scoop of the oatmeal ice cream. Repeat layers and garnish with a cinnamon stick and fresh strawberries.

SAUTEED-STRAWBERRY ICE CREAM SUNDAES

Steps:

• Mix berries, sugar, and cinnamon in medium bowl; toss to coat. Heat oil in medium nonstick skillet over high heat. Add berry mixture; cook until berries begin to soften and juices are released, stirring often, about 2 minutes. Stir in orange peel. Return to same bowl and place in freezer 10 minutes to cool slightly. DO AHEAD: Can be made 4 hours ahead. Cover, transfer to refrigerator, and chill. Return sauce to room temperature or rewarm slightly in microwave-safe bowl in microwave, if desired, before serving.
• Divide vanilla ice cream among 4 large wineglasses or dessert coupes. Top with scoops of strawberry sorbet. Spoon room-temperature or warm strawberry sauce over. Sprinkle with chocolate chips and serve.

STRAWBERRY SHORTCAKE SUNDAES

Steps:

• Make the biscuits: Preheat the oven to 375 degrees F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet.
• Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes. Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices. Photograph by Anna Williams

CINNAMON GLAZED STRAWBERRIES

Steps:

• In a medium saucepan combine sugar, butter, lemon juice and cinnamon.
• Cook and stir over medium heat until syrupy and thick.
• Remove from heat and add berries, tossing gently to coat each berry.
• Serve immediately.
• Or: add coconut along with berries, toss to coat.
• Or: cool glazed berries on a plate or cookie sheet, then roll in coconut, or chocolate, or both.

MEXICAN ICE CREAM SUNDAES

Steps:

• In a large skillet, heat oil over medium heat. Fry tortilla wedges, a few at a time, for 1-2 minutes on each side or until crisp. Drain on paper towels. Combine the sugar and cinnamon; set aside 1 tablespoon. Sprinkle both sides of tortillas with remaining cinnamon-sugar.
• In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving.
• Drizzle serving plates with chocolate syrup if desired. Place six tortilla wedges on each plate; top each with a scoop of ice cream. Pipe whipped cream around base and on top of ice cream. Garnish each with a cherry.