Strawberry Sundae Ice Cream Recipes

Steps:

• Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
• Serve over ice cream with salted peanuts on top.

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.

Steps:

• Prepare brownie mix following package directions or make your own. Do not add any extra ingredients, such as nuts or chips.
• Bake and set aside to cool.
• In small saucepan, place 1 cup strawberries, sugar, vanilla, juice, and salt.
• Bring to a boil for 2 minutes, then pour over 21/2 cups of sliced strawberries and allow to macerate for about one hour.
• Cut brownies into bite-size cubes.
• In bottom of clear glass bowl, place 2 cups of strawberries. Follow with the cubed brownies.
• Add 1/2 half of the soften ice cream over brownies and spread to seal.
• Place bowl in refrigerator or freezer until ice cream is firm (freezing is not needed).
• Drizzle caramel sauce over top.
• Add rest of ice cream, sealing top.
• Drizzle chocolate sauce over top. Freeze.
• When ready to serve, top with rest of berries and some whipped topping as desired.
• * Make sure to read box for directions as to how much equals 1/2 cup.

Steps:

• Scoop the ice cream into four small serving dishes and refreeze.
• Combine the preserves, pecans and kirsch in a small saucepan.
• Heat gently until the preserves are heated through and partially melted.
• Spoon the preserves over the ice cream and serve immediately.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.
• Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.
• Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.
• Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.
• Cut bars into 6x6 rows.

Steps:

• Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam., Pour into jars or freezer containers, leaving a 1/2-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream.

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.