Time 1h30m Yield 2 Number Of Ingredients 6 Steps:
Stir together the vanilla ice cream and hot pepper sauce in a medium bowl. Place in the freezer until firm. Melt butter in a small skillet over medium heat. Stir in the sugar until dissolved, then add the strawberries. Cook, stirring occasionally until the strawberries are hot. Pour the vodka over the berries, and carefully light with a match. Let the flames burn off, then remove the pan from the heat. Scoop the hot ice cream into two bowls, then divide the strawberry vodka sauce between them. Serve immediately.
Time 5m Yield 2 to 3 servings Number Of Ingredients 3 Steps:
Rinse berries. Halve berries; reserve a few for garnish, one per person. Place halved berries in a small glass bowl and sprinkle with sugar. Toss berries and sugar. Spoon soft French vanilla ice cream over berries and smooth. Cover bowl and place in freezer. When you serve berries and ice cream, garnish each dish with remaining berries.
Time 1h30m Yield 2 Number Of Ingredients 6 Steps:
Stir together the vanilla ice cream and hot pepper sauce in a medium bowl. Place in the freezer until firm. Melt butter in a small skillet over medium heat. Stir in the sugar until dissolved, then add the strawberries. Cook, stirring occasionally until the strawberries are hot. Pour the vodka over the berries, and carefully light with a match. Let the flames burn off, then remove the pan from the heat. Scoop the hot ice cream into two bowls, then divide the strawberry vodka sauce between them. Serve immediately.
Time 8h30m Yield Makes 1 1/2 quarts Number Of Ingredients 8 Steps:
In a blender, puree halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve. (You should have 1 1/2 cups of puree; reserve any excess for another use.) Combine milk, cream, 2/3 cup sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes. Strain mixture into a bowl set in an ice bath and let stand, stirring occasionally, until cold, about 5 minutes. Stir in strawberry puree. Refrigerate, covered, at least 2 hours and up to overnight. Stir together remaining 1/2 cup sugar and vodka. Add chopped strawberries and macerate at room temperature at least 2 hours, or in the refrigerator, covered, up to 12 hours. Process puree mixture in an ice cream maker according to manufacturer’s instructions. When it has the texture of soft serve, drain macerated berries (reserving syrup for another use) and fold into ice cream. Transfer to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week. Let stand at room temperature 10 minutes before serving.
Time 15m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Drain berries, reserving syrup. Stir reserved syrup in cornstarch in a wok or other wide deep pan. Stir in lemon juice. Bring to boil and cook for 2 minutes. Stir in berries and almonds. Heat 1 minute longer. Heat liqueur in a small saucepan or large ladle until just warm. Ignite with a long match and pour over berry mixture. When flame dies, stir and serve immediately over ice cream.
Time 20m Yield 1 Cup, 2 serving(s) Number Of Ingredients 8 Steps:
Slice each strawberry in half. (if using frozen be sure to let thaw completely). Heat a large saucepan, and sauté the strawberries in butter lightly in one side of the pan. In the other side, melt sugar. When sugar almost melts, add the orange juice and zests. Carefully add brandy and watch out for the flame! Serve hot over ice cream.
