Time 5m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Mix sour cream, brown sugar and Brandy in a bowl. In a separate bowl, whip cream until starts to thicken and add sugar–whip until thick. Fold cream into sour cream mixture and blend well. Serve with fresh strawberries.
Time 45m Yield 8 Number Of Ingredients 9 Steps:
Gather the ingredients. In a large bowl, combine strawberry and orange liqueurs, cognac and lemon juice, and up to 2 tablespoons dark brown sugar if berries are not sweet. Reserve 8 whole strawberries for garnish. Hull the remaining strawberries and cut them in half. Marinate the halves in the liqueur mixture at room temperature for about 15 minutes. In a large bowl, soften 2 pints of the vanilla ice cream and then carefully fold in the whipped cream. Carefully fold in the marinated strawberries, leaving the liquid behind. (If desired, you can drizzle this on top of the finished dessert or drink it.) Place a small scoop of the remaining 1 pint of vanilla ice cream in the bottom of 8 large stemmed glasses. Fill the glasses with the strawberry ice cream and whipped cream mixture. Garnish with one of the reserved whole strawberries and a mint sprig. Sprinkle with brown sugar or confectioners’ sugar, if desired. Serve immediately.
Time 2h Yield 2 servings Number Of Ingredients 6 Steps:
Combine the strawberries with all of the ingredients but the whipped cream. Marinate at room temperature for 1 to 2 hours. Serve in wine glasses topped with whipped cream.
Time 1h15m Yield 6 to 8 servings Number Of Ingredients 5 Steps:
Slice the strawberries. In a large bowl, toss 3/4 of them with the sugar and orange liqueur. Refrigerate for at least 1 hour to macerate. Put the ice cream in the refrigerator to soften. Put the cream and half of the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peak, about 2 minutes. Fold in the softened ice cream. Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream.
Time 10m Yield 4 Number Of Ingredients 6 Steps:
Combine sour cream, brown sugar, and brandy in a bowl and mix to combine. Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.
Time 25m Yield 6 servings. Number Of Ingredients 4 Steps:
Sprinkle strawberries with sugar. Cover and refrigerate 15-20 minutes. Just before serving, whip cream until stiff. Gently stir in orange juice. , Fold in berries or serve individually in small bowls topped with the flavored cream.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Sprinkle strawberries with powdered sugar. Cover and refrigerate 15-20 minutes. Just before serving, whip the cream until stiff. Gently stir in orange juice. Fold in strawberries, or serve individually in small bowls topped with the flavored cream.
Yield Makes 6 to 8 servings Number Of Ingredients 5 Steps:
- Slice the strawberries. In a large bowl, toss three-quarters of them with the sugar and orange liqueur. Refrigerate at least 1 hour to macerate.
- Put the ice cream in the refrigerator to soften.
- Put the cream and half the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peaks, about 12 minutes. Fold in the ice cream.
- Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream.
Time 2h20m Yield 6 servings Number Of Ingredients 6 Steps:
Mix juice, sugar and zest in large bowl. Add strawberries; toss to coat. Cover. Refrigerate at least 2 hours. Place 1 cup of the strawberry mixture in blender container; cover. Blend until pureed. Pour into medium bowl. Add whipped topping and sour cream; stir gently with wire whisk until well blended. Spoon remaining strawberry mixture evenly into 6 dessert dishes; top with the pureed strawberry mixture.
Yield Makes 4 servings Number Of Ingredients 4 Steps:
Quarter strawberries and gently toss with Cointreau and 2 tablespoons sugar, then macerate at room temperature, stirring twice, 20 minutes. Whip heavy cream with 1 tablespoon sugar until it just holds stiff peaks. Serve berries with their juices and whipped cream.
