Strawberry Sundaes With Crème Fraîche Ice Cream Recipes

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STRAWBERRY-SHORTCAKE SUNDAES



Strawberry-Shortcake Sundaes image

Make the most of berry season by swirling a quick sauce into vanilla ice cream and spooning more on top. Add in homemade or store-bought pound cake for a parfait worthy of a party.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Number Of Ingredients 6

1 quart vanilla ice cream
Strawberry Sauce
2 cups sliced strawberries, plus whole berries for serving
3 tablespoons sugar
2 teaspoons fresh lemon juice
Pound cake (store-bought or homemade Cream Pound Cake) and whipped cream, for serving

Steps:

  • Beat ice cream in a bowl just until softened. Fold in 3/4 cup sauce, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.
  • Toss strawberries with sugar, lemon juice, and salt in a bowl; let stand 30 minutes.
  • Slice cake 1/2 inch thick, then cut out 2 1/2-inch rounds with a cookie cutter. Place 2 scoops of ice cream in each serving glass. Add a pound-cake round, more sauce, and some sliced-strawberry mixture. Top with another scoop of ice cream, a dollop of whipped cream, and a whole berry; serve.

STRAWBERRY SUNDAES WITH CRèME FRAîCHE ICE CREAM



Strawberry Sundaes with Crème Fraîche Ice Cream image

Crème fraîche gives this exceptional ice cream irresistible tang and a silky texture.

Yield Serves 6

Number Of Ingredients 8

1 cup half and half
1 cup whipping cream
1/2 vanilla bean, split lengthwise
3/4 cup sugar
6 large egg yolks
1 cup crème fraîche
1 1-pint basket strawberries, hulled, sliced
Strawberry Sauce

Steps:

  • Combine half and half and cream in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover and let stand 15 minutes.
  • Using electric mixer, beat sugar and yolks in large bowl until thick and pale yellow, about 4 minutes. Gradually beat in warm cream mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 6 minutes (do not boil). Remove from heat. Cool 15 minutes. Discard vanilla bean. Whisk in crème fraîche. Cover and chill custard until cold, about 3 hours.
  • Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container. Freeze until firm. (Can be made 3 days ahead. Keep frozen.)
  • Place 2 scoops of crème fraîche ice cream in each of 6 bowls. Top with sliced strawberries and Strawberry Sauce. Serve immediately.

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