Strawberry Banana Sorbet


If you develop the habit of reading a lot of recipes at some point you cross over into a place where you start appreciating the creativeness of a recipe as an end to itself, as opposed to simply being a set of instructions that result in a hopefully delicious food. This is one aspect of cooking connoisseurship that I think sneaks up on most people. Maybe this is an unintended consequence of connoisseurship in general, the gradual appreciation of things that you had no idea were even there to be appreciated. I think this is mostly a good thing, life is as much process as it is destination and anything that helps you experience and appreciate that is good. On the other hand cooking is about creating food that is delicious or at least satisfying in some way and hopefully that doesn’t get lost.

When you read a lot a cooking blogs like I do, there is yet another layer of connoisseurship you end up developing and that is for the creativeness and attention to detail people pay to their food blog designs. Some people (unfortunately not me!) present their recipes in a way that, to be cliche, is a truly a feast for your eyes. The photography and general design almost compels you to drop everything and start cooking whatever is in the post.

Well that was a long introduction to this sublimely smart and simple recipe for strawberry sorbet with sweet mini-paratha rolls. The recipe uses frozen strawberries, frozen bananas, sugar and a little yogurt and the results are fantastic. The little parathas match the sorbet perfectly. There is no way whoever you make this for won’t be blown away. You couldn’t ask for simpler recipes and you don’t even need an ice cream maker for the sorbet. Last but not least I really love this website. Check out how beautifully this recipe post is laid out and how inviting the photography is. Hopefully you will be as inspired to try making some as I was.

Thank you Lakshmi!

Click here for the recipe details for Strawberry Sorbet & Sweet Paratha on Pure Vege

 

01/15/2013
Strawberry Banana Sorbet

Primary Ingredients/Quantity:
straberries, banana, yogurt / 1 quart

Mix Prep Time: 20 min
Freeze Time: 20 min
Total Time: 40 min

Strawberry Sour Cream Ice Cream

strawberry_sour_cream_ice_cream

This is my current favorite recipe for strawberry ice cream. It is based on Jeni Bauer’s Roasted Strawberry and Buttermilk Ice Cream recipe in Jeni’s Splendid Ice Creams at Home

Here are the changes I have made to the original recipe:

  • Reduced the total amount of sugar by 1/3 cup from 1 cup to 2/3 cup.
  • Replaced the 1/4 cup buttermilk and 1/4 cup heavy cream with 1/2 cup sour cream.
  • Increased the amount of Strawberry puree added to 3/4 cup up from 1/2 cup.
  • Added 1/2 teaspoon of vanilla extract.

The resulting ice cream, I am happy to say, retains that great texture of Jeni’s, even after freezer hardened. The reduction in sugar is compensated for by the additional puree; less sweet, more strawberry flavor. The sour cream plays a similar role to the buttermilk in the original recipe, offsetting yet highlighting, the strawberries. Of course there isn’t any tang from the missing buttermilk and it isn’t at all sour from the sour cream. I am very pleased with it and I think you will be too.

One of the nice things about this recipe is that you end up with left over strawberry puree. It is fantastic spooned onto the ice cream when served or added to milkshakes. Strawberry sour cream ice cream makes one fantastic milkshake!

 

Strawberry Sour Cream Ice Cream
Posted By: 
Cuisine: ice cream
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
My current favorite strawberry ice cream. Based on Jeni Bauer's Roasted Strawberry and Buttermilk Ice Cream recipe. Makes about a quart.
Ingredients
Roasted Strawberries
  • 1 quart strawberries, hulled and sliced ½ inch thick
  • ⅓ cup sugar
  • 3 tablespoons lemon juice
Ice Cream Base
  • 11/2 cups whole milk
  • 2 tablespoons corn starch
  • 2 ounces (4 tablespoons) cream cheese
  • ⅛ teaspoon fine sea salt
  • 1 cup heavy cream
  • ⅓ cup sugar
  • 2 tablespoons light corn syrup
  • ½ cup sour cream
  • ½ teaspoon of vanilla extract
  • Ice Bath
Instructions
Prep
-Strawberry Puree
  1. Preheat oven to 375 F.
  2. Combine the strawberries with ⅓ cup sugar in an 8 inch square baking dish.
  3. Roast for 10 minutes or until just soft.
  4. Puree the berries in a blender with lemon juice.
  5. Measure out ¾ cup of the puree and add it back to the blender. Refrigerate the rest for another use.
-Ice Cream Base
  1. Add the cream cheese and sour cream to the strawberry puree in the blender and blend until smooth.
  2. Combine 2 tablespoons milk with the 2 tablespoons of corn starch in a small bowl. Mix together well.
  3. Pre-chill the container you will storing the finished ice cream in, in your freezer.
Cook
  1. Combine the remaining milk, cream, sugar and corn syrup in a heavy bottom, 3.5 to 4 quart saucepan.
  2. Bring mixture to a rolling boil for 4 minutes, stirring with a heat-proof spatula.
  3. Reduce the heat, remix the cornstarch slurry and add it to the saucepan. Cook until thickened, about 1 minute.
  4. With the blender on a low setting pour in the milk mixture though the lid hole, add the vanilla extract, and blend until combined, about 15 seconds.
Pre-chill
  1. Pour the mixture into a one gallon Ziploc bag, seal and submerge into the ice bath. Let stand for about 30 minutes until the mixture is cold.
Freeze
  1. Freeze in your ice cream maker as per manufacturers instructions. It should take about 20 - 30 minutes.
Store
  1. Store in a freezer ready container. Lay down a sheet of parchment paper or cling-wrap right against the surface of the ice cream before closing the container. Store in the coldest part of your freezer for 4 hours before serving.

 

 

 

Strawberry and Balsamic Ice Cream


As the authors say in their introduction, strawberries and balsamic vinegar are one of those flavor matches made in heaven. This is a very rich, egg custard based recipe. With a cream to milk ratio of 1 3/4 cups of cream to 3/4 cups of milk and 5 egg yolks, I would classify this is a frozen custard. The strawberry ice cream that results is delicious, with a technicolor stawberry flavor, and a rich and creamy texture. Try it even if you have to substitute fresh for frozen strawberries.

 
Balsamic Strawberry Ice Cream Recipe on finecooking.com

Strawberry and Balsamic Ice Cream

Primary Ingredients/Quantity:
Strawberries / 1 quart

Mix Prep Time: 30 min
Freeze Time: 30 min
Total Time: 1 hour

Strawberry Ice Cream with Red Wine Vinegar

Admit it, the “with red wine vinegar” part is why you are reading this right? Vinegar in Ice Cream!? Actually it is an inspired idea and should work very well, both intensifying and brightening the strawberry flavor. This and the use of condensed milk was enough to convince me. There were a couple of things that threw me at first. Combining sweetened condensed milk with 3/4 cup of sugar means the result is going to be VERY sweet. And using an entire teaspoon of salt in a quart of ice cream is a little unusual. The recipe is from a renowned San Francisco Ice Cream shop named Humphry Slocombe which I definitely plan on visiting the next time I’m there. I confirmed with these guys that the sugar and salt quantities are correct. Also that it would be ok to reduce the added sugar to 1/2 cup.

 
Sophisticated Strawberry Ice Cream Recipe at Oprah.com

Strawberry Ice Cream with a hint of Red Wine

Primary Ingredients/Quantity:
Strawberries, Red Wine / 1 quart

Mix Prep Time: 20 min
Freeze Time: 30 min
Total Time: 50 min