Ice Cream With Strawberries And Red Wine Recipes

Steps:

• If strawberries are small, cut in half; if large, cut in quarters.
• Combine sugar, red wine, and cinnamon stick in a large skillet; cook over medium-high heat until sugar dissolves, about 3 minutes.
• Add strawberries and pepper; cook until berries soften slightly, 4 to 5 minutes. Remove from heat, discard cinnamon stick, and divide berries and sauce among dishes; serve with vanilla ice cream and a sprig of mint, if desired.

Steps:

• The day before serving, candy the olives. Cut them into quarters and blanch them in a small pan of boiling water, repeating the process 2 or 3 times to de-salt them; drain. In the same pan, make a syrup of the powdered sugar and water. Add the olives, bring to a boil, and simmer 15 minutes. Remove from heat and let olives soak 24 hours.
• Several hours before serving, make the ice cream. Heat the milk with the cream and split vanilla pod.
• In a large bowl, beat the egg yolks and sugar together to obtain a frothy consistency. To yolks, gradually add the hot milk and cream, beating constantly with a wooden spoon. Cook over very low heat, continuing to stir until the mixture coats the spoon. Stir in the olive oil and let cool. Place in the freezer until firm, 2 to 3 hours.
• At least 1 hour before serving, prepare the strawberries and the syrup. In a large saucepan, combine the sugar, red wine, orange zest, the halved vanilla pod, the cinnamon stick, and saffron. Bring to a boil, then pour the strawberries into the mixture.
• Bring mixture to a second boil and allow to boil briskly for 5 minutes, then let the mixture cool briefly. With a slotted spoon, remove the strawberries to a bowl. Continue boiling syrup over medium heat until it is thickened and reduced. Add the strawberries to this syrup and let cool 1 hour or more, to room temperature.
• Presentation: Into 4 well-chilled soup plates, serve the strawberry mixture in its syrup. On the side put 1 or 2 dollops of olive oil-flavored ice cream. Garnish by poking into each serving a fresh mint leaf (or a tiny sprig of olive leaves if available), a small section of vanilla bean pod, and a small piece of cinnamon stick. Sprinkle candied olives on top and serve.

Steps:

• In a large heavy saucepan, combine eggs and milk; stir in sugar. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately; add marshmallows, stirring until melted., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 5-10 minutes or until cool. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-third full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. , ,

Steps:

• Place strawberries in a medium bowl. Sprinkle with sugar and lemon juice, and toss to coat.
• Add the wine and let macerate for 45 minutes or up to 1 hour.
• Spoon berries and wine into wide dessert glasses (or low soup plates). Serve at cool room temperature.