Ice Cream With Sweet Sherry Sauce Recipes

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!

PRUNE SHERRY ICE CREAM WITH BURNT SUGAR SAUCE

Steps:

• In a saucepan combine the prunes and 1 cup water, bring the water to a boil, and simmer the prunes for 15 to 20 minutes, or until they are very soft. Add the Sherry, simmer the mixture for 1 minute, and let it cool. In a food processor purée the mixture coarse.
• In a bowl whisk together 2/3 cup of the sugar, the cornstarch, the whole egg, and the yolks and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking constantly, for 2 minutes. Strain the custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and add the prune mixture and the cream. Stir the custard mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, spoon the ice cream into it, and freeze the ice cream, the top smoothed and the surface covered with plastic wrap, for at least 8 hours or overnight. The ice cream may be made 1 week in advance.
• In a dry large deep heavy skillet cook the remaining 1 cup sugar over moderately low heat, undisturbed, until it is melted, increase the heat to moderate, and cook the sugar, swirling the skillet occasionally, until it turns a deep caramel. Remove the skillet from the heat, pour 1 cup hot water carefully into the side of the skillet, and boil the burnt sugar sauce, stirring, until it is syrupy and reduced to about 3/4 cup. The sauce may be made 1 week in advance and kept covered and chilled. Unmold the ice cream and serve it, sliced, with the sauce, warm or at room temperature, and sprinkled with the almonds.

MACERATED BERRY TOPPING

Steps:

• Combine berries with sugar. Stir occasionally for 45 minutes, and watch as they transform into a vibrant, juicy sauce. Serve over ice cream, pancakes, or shortcake. For a float, alternate the berries with scoops of ice cream and top it all off with seltzer.