Strawberry Soup With Honey Ice Cream Recipes

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CHILLED STRAWBERRY SOUP



Chilled Strawberry Soup image

This is the recipe if you've been trying to imitate the one you had on Carnival Cruise Lines. Serve in chilled soup bowls, and garnish with fresh sliced strawberries.

Provided by MCLISA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 8h

Yield 6

Number Of Ingredients 5

2 cups frozen strawberries
2 cups milk
1 cup heavy cream
½ cup sour cream
2 tablespoons white sugar, or to taste

Steps:

  • Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

Nutrition Facts : Calories 252 calories, Carbohydrate 14.4 g, Cholesterol 69.3 mg, Fat 20.4 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 12.7 g, Sodium 59.6 mg, Sugar 10.3 g

STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM



Strawberry Honey Balsamic With Black Pepper Ice Cream image

This recipe from Salt & Straw takes sweet, rich strawberry ice cream up a notch-honey balsamic vinegar adds some tang and finely ground black pepper brings a little spice.

Provided by Tyler Malek

Categories     Ice Cream     Dessert     Frozen Dessert     Strawberry     Honey     Pepper

Yield 2 pints

Number Of Ingredients 17

For the strawberry puree:
10 ounces (about 1 pint) ripe strawberries, hulled and halved
¼ cup honey
Heat the oven to 300°F. Line a sheet pan with parchment paper.
For the ice cream base:
½ cup granulated sugar
2 tablespoons dry milk powder
¼ teaspoon xanthan gum
2 tablespoons light corn syrup
1⅓ cups whole milk
1⅓ cups heavy cream
For the ice cream:
¾ cup Strawberry Puree (recipe follows), very cold
¼ cup honey balsamic vinegar, like Honey Ridge Farms or O Olive Oil
⅛ teaspoon freshly (and very finely) ground black pepper
3 cups Ice Cream Base (recipe follows), very cold
¾ cup your favorite strawberry jam

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.

EASY AND DELICIOUS STRAWBERRY FROZEN YOGURT



Easy and Delicious Strawberry Frozen Yogurt image

Imagine the most delicious strawberry ice cream made from just 4 basic ingredients: Greek yogurt, strawberries, sugar, and a squeeze of lemon. This recipe may be made from yogurt, but it is as creamy as ice cream (and better for you so you can eat as much as you want!)

Provided by victoriayuan

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h10m

Yield 5

Number Of Ingredients 4

1 pound fresh strawberries
½ lemon, juiced
2 (7 ounce) containers Greek yogurt (such as Fage®)
¾ cup white sugar

Steps:

  • Blend strawberries and lemon juice together in a blender until smooth; refrigerate until cold, about 1 hour.
  • Stir yogurt and sugar into strawberry mixture until well blended and smooth; pour mixture into ice cream machine's container.
  • Freeze according to manufacturer's directions for a soft-serve consistency.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 40.6 g, Cholesterol 18 mg, Fat 8.3 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 4 g, Sodium 53 mg, Sugar 37.7 g

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