Best Ice Cream With Sweet Sherry Sauce Recipes

SHERRY CREMA CATALANA ICE CREAM WITH HONEYED FIGS

Steps:

• Bring half-and-half with lemon and orange zests and cinnamon stick just to a boil over moderate heat. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon stick.
• Whisk together yolks, sugar, and Sherry in a large bowl until smooth. Gradually whisk in hot milk mixture. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat back of a wooden spoon and an instant-read thermometer registers 170°F.
• Pour custard through a fine sieve into a bowl and cover surface with wax paper to prevent a skin from forming. Chill until thoroughly cold, about 3 hours. Freeze in an ice-cream maker. Transfer to an airtight container and freeze until firm.
• Bring figs, Sherry, juice, and honey, covered, to a boil in a small saucepan. Simmer, covered, just until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup, about 8 minutes. Cool figs in syrup.
• Serve ice cream with honeyed figs and syrup.

MACERATED BERRY TOPPING

Steps:

• Combine berries with sugar. Stir occasionally for 45 minutes, and watch as they transform into a vibrant, juicy sauce. Serve over ice cream, pancakes, or shortcake. For a float, alternate the berries with scoops of ice cream and top it all off with seltzer.

PRUNE SHERRY ICE CREAM WITH BURNT SUGAR SAUCE

Steps:

• In a saucepan combine the prunes and 1 cup water, bring the water to a boil, and simmer the prunes for 15 to 20 minutes, or until they are very soft. Add the Sherry, simmer the mixture for 1 minute, and let it cool. In a food processor purée the mixture coarse.
• In a bowl whisk together 2/3 cup of the sugar, the cornstarch, the whole egg, and the yolks and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking constantly, for 2 minutes. Strain the custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and add the prune mixture and the cream. Stir the custard mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, spoon the ice cream into it, and freeze the ice cream, the top smoothed and the surface covered with plastic wrap, for at least 8 hours or overnight. The ice cream may be made 1 week in advance.
• In a dry large deep heavy skillet cook the remaining 1 cup sugar over moderately low heat, undisturbed, until it is melted, increase the heat to moderate, and cook the sugar, swirling the skillet occasionally, until it turns a deep caramel. Remove the skillet from the heat, pour 1 cup hot water carefully into the side of the skillet, and boil the burnt sugar sauce, stirring, until it is syrupy and reduced to about 3/4 cup. The sauce may be made 1 week in advance and kept covered and chilled. Unmold the ice cream and serve it, sliced, with the sauce, warm or at room temperature, and sprinkled with the almonds.

INTENSE CHOCOLATE ICE CREAM WITH SOUR BALSAMIC-CHERRY SAUCE

Steps:

• For Ice Cream:.
• Melt the 2 oz.
• chocolate chips in a medium saucepan over low heat.
• To the melted chips, add the heavy cream, buttermilk, honey and cocoa, stirring well to incorporate (the cocoa may not fully incorporate until mixture is more warmed).
• The melted chocolate may"seize" (or clump up), but as the other ingredients heat, the chocolate will melt.
• Increase heat to medium, and bring mixture to almost boiling, stirring frequently.
• This may take 6-10 minutes or more.
• You may notice small flecks of cocoa in the hot mixture; this is ok.
• Turn heat down to low.
• While the cream mixture is warming, with a hand mixer, cream together the egg yolks and sugar until lighter in colour, about 2 minutes on medium speed.
• This will be a very thick, almost dry looking mixture.
• Take about 1/4 cup of the hot cream mixture, and add to the egg mixture.
• Mix until combined.
• Slowly add the slightly warmed egg mixture into the cream mixture, whisking constantly to prevent the egg from being cooked too quickly.
• Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 or 4 minutes.
• Mixture will still be liquid in appearance.
• Chill this custard completely, either in the fridge overnight, or over an ice bath for about 30 minutes.
• Make sure custard is cool.
• Freeze in an ice-cream machine as recommended by your owner's manual.
• (N. B. In my Cuisinart Ice cream machine, it to about 35- 38 minutes before ice crystals started to show. This is longer than recommended. Even then, it was still very thin.).
• Put the soft ice cream in a container in the freezer.
• For the first couple of hours, stir every hour to make sure the ice crystals are being distributed.
• Freeze at least six hours or overnight.
• This ice cream has a softer texture than some other home-made ice creams.
• For the Sauce.
• In a small saucepan, combine the honey and the 1/2 cup water.
• Warm this mixture over medium heat until honey is dissolved.
• Add the cherries.
• Simmer for about 3 minutes.
• Turn the heat down to medium-low.
• Add the almond flavouring and the balsamic vinegar.
• Simmer for about 1 minute.
• Mix together the cornstarch and the 3 teaspoons cold water together in a small dish/glass.
• Stir into cherry mixture.
• Simmer about 3-5 minute, or until slightly thickened.
• (This is a thin sauce, you may thicken it up with more cornstarch/water slurry if you want) Serve over chocolate ice cream either warm or chilled.

EASY SWEET CREAM ICE CREAM

Steps:

• Stir milk and sugar in a large bowl until sugar is dissolved. Slowly stir in heavy cream.
• Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions.