Best 3 Strawberry Sundaes With Crème Fraîche Ice Cream Recipes
Indulge in the delightful world of strawberry sundaes, a classic dessert elevated with the luxurious touch of crème fraîche ice cream. This collection of recipes offers a symphony of flavors, textures, and techniques, ensuring an unforgettable dessert experience.
From the classic Strawberry Sundae with Crème Fraîche Ice Cream, featuring a luscious homemade ice cream adorned with fresh strawberries and whipped cream, to the sophisticated Strawberry Sundae with Balsamic Glaze, where sweet and tangy notes harmonize beautifully.
For a vegan delight, try the Strawberry Sundae with Coconut Crème Fraîche Ice Cream, a dairy-free rendition that's equally creamy and satisfying. And for a playful twist, the Strawberry Sundae with Chocolate Ganache adds a rich and decadent chocolate layer that takes this classic treat to new heights.
Each recipe is meticulously crafted to guide you through the process, ensuring success even for novice cooks. Detailed instructions, helpful tips, and stunning visuals accompany each recipe, making them easy to follow and inspiring to create.
Prepare to tantalize your taste buds and impress your loved ones with these exquisite strawberry sundaes. From the timeless classic to innovative flavor combinations, this collection has something for every palate and occasion. Indulge in the sweet symphony of strawberries and crème fraîche ice cream, and create unforgettable dessert memories.
STRAWBERRIES ROMANOFF WITH CRèME FRAîCHE ICE CREAM
Provided by Diane Rossen Worthington
Categories Milk/Cream Ice Cream Machine Egg Dessert Fourth of July Graduation Frozen Dessert Strawberry Summer Party Grand Marnier Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For ice cream:
- Place fine strainer over large glass bowl. Fill another bowl (larger than bowl with strainer) halfway with ice and water. Whisk sugar and egg yolks in third large bowl to blend. Combine crème fraîche, buttermilk, lemon juice, lemon peel, and salt in heavy large saucepan. Stir constantly over medium heat just until hot (do not allow mixture to boil), about 4 minutes. Gradually whisk crème fraîche mixture into yolk mixture. Return mixture to same saucepan. Stir constantly over medium heat just until instant-read thermometer inserted into custard registers 170&Deg;F and custard thickens very slightly, about 4 minutes (do not boil). Pour custard through strainer set over bowl. Set bowl with custard in bowl filled with ice water; whisk occasionally until custard is cold. DO AHEAD: Can be made 2 days ahead. Cover and chill.
- Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen.
- For berries:
- Toss quartered berries, orange juice, powdered sugar, Grand Marnier, and orange peel in medium bowl. Cover and refrigerate at least 1 hour. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
- Scoop ice cream into 6 dessert glasses or bowls. Top with berry mixture. Garnish each serving with 1 whole berry and serve.
- Available at most supermarkets and at specialty foods stores.
STRAWBERRY-RHUBARB NAPOLEONS WITH CREME FRAICHE ICE CREAM
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Unfold the pastry sheet on your work surface. If the pastry sticks a bit, dust with some flour. Roll the dough out to about a 10-inch square. Cut the square into 4 (5-inch) squares, then cut these in half diagonally to make 8 triangles. Evenly sprinkle all the triangles with the 2 tablespoons sugar. Put the triangles, sugar-side up, on the baking sheet. Pop in the oven and bake until nicely puffed and golden brown, about 25 minutes. Let cool. Slice in half horizontally (a serrated knife is best for this job).
- Put a halved triangle on your serving plate. Spread some Strawberry-Rhubarb filling on top, stack another halved triangle and more filling on top of that and repeat to make 4 layers total. Sprinkle with powdered sugar and serve with more sauce on the side. Scoop some Creme Fraiche Ice Cream alongside. Serve the napoleons immediately.
- Whisk the sugar and cornstarch in a small bowl, making sure there are no lumps. Add the rhubarb, sugar-cornstarch mixture, orange zest and juice and half the strawberries to a saucepan. Give it a good stir. Let this mixture sit about 15 minutes off the heat so it macerates (gets nice and juicy). Then put the pan over medium-high heat and let cook until the rhubarb is tender but still holds its shape, giving it a stir now and then, about 7 minutes. Let it cool for about 15 minutes, and then stir in the rest of the strawberries.
- Pour the milk into a large bowl, add the 2 tablespoons lemon juice and let it sit for a couple of minutes.
- Add the creme fraiche, the remaining 1/3 cup lemon juice and the sugar. Give it a whisk until thoroughly combined. Pour into an ice cream maker and churn as per the manufacturer's instructions, then pop in the freezer until it's firm.
STRAWBERRY CRèME FRAîCHE ICE CREAM
Only three ingredients and a doddle to make, try serving in crisp pistachio cones so they look extra special
Provided by Mary Cadogan
Categories Treat
Time 3h
Number Of Ingredients 3
Steps:
- Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée - a few chunky bits add texture to the ice cream.
- Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge - about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.
- To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.
Nutrition Facts : Calories 351 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
Tips:
- For the best flavor, use fresh strawberries that are ripe and sweet.
- If you don't have an ice cream maker, you can still make this recipe. Simply freeze the crème fraîche mixture in a shallow dish for 4-6 hours, stirring every 30 minutes or so. Once it's frozen, scoop it into bowls and top with strawberries and sauce.
- You can use any type of sauce you like on your strawberry sundaes. Chocolate sauce, caramel sauce, or even just a simple strawberry sauce would all be delicious.
- If you're looking for a healthier alternative to ice cream, you can try using frozen yogurt or sorbet instead.
- Be sure to serve your strawberry sundaes immediately after assembling them. The ice cream will start to melt quickly, so you don't want to wait too long.
Conclusion:
Strawberry sundaes are a classic summer dessert that is always a hit with kids and adults alike. They're easy to make and can be customized to your liking. So next time you're looking for a sweet treat, give strawberry sundaes a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
