strawberry dessert recipe

Strawberry and Lavender Ice Cream

Strawberry and Lavender Ice Cream

Strawberry and Lavender Ice Cream

I make a lot of homemade ice cream and sorbet this time of year. I am always looking to add a new flavor, to change things up a little. I add herbs and spices to other dishes, so why not ice cream?  If you are looking for a slightly different ice cream flavor you might think about spicing it up. I added lavender blossoms to my strawberry ice cream and ended up with a truly wonderful confection.  You can get creative and add other seasonings to make your homemade ice cream special. Cinnamon, nutmeg, allspice, basil, lemon peel, pepper and other spices and herbs can all add interest to your frozen desserts. Open your mind up to experimenting and see what you can come up with. I made this the other day and wanted to share the recipe with you.  Can’t wait to make it again.

 

Strawberry and Lavender Ice Cream

2 c. chopped strawberries

1 c. sugar

1 T. lavender blossoms

1 T. vanilla

2 c. cream or  half and half or a combination. You can also use some milk or even almond or rice milk.

Additional sugar to taste

Place strawberries, lavender, vanilla  and sugar in saucepan and bring to a simmer, stirring occasionally. Remove from heat and chill. Combine chilled berry mixture with cream. Add additional sugar if you like. Remember that once it is frozen the ice cream will not taste as sweet so make this mixture a little sweeter than you want the final product to be. How much sugar you add varies with personal taste and how sweet the berries are. Place in an ice cream maker and process according to manufacturer’s directions. Once finished put in an sir- tight container and place in freezer. Makes about 1 quart.

Strawberry Won Tons

Strawberry Won Tons

Strawberry Won Tons

Still playing around with these won ton wrappers. I wanted a dessert recipe and decided a spin on strawberry pie might be fun. I started with a pound of strawberries. I used about a cup of sliced berries to make the glaze. Just placed the berries in a small saucepan with about 1/2 cup of water and brought to a boil. Simmered for 10 minutes or so- until the berries lost color and the liquid turned a pretty red color. I strained out the liquid and discarded the berries.  I put the berry liquid back on the stove, sweetened with sugar to taste- about 1/4 cup, maybe a bit more. I also made a slurry of water and tapioca starch to thicken it. I could have used corn starch but tapioca starch holds up better to reheating. I used about a tablespoon of tapioca starch and a couple of tablespoons of cold water and poured this into the simmering strawberry liquid until it got to the thickness I wanted. I removed the glaze from the stove and let it cool down. Once cooled I added about 2 cups of finely chopped strawberries. Now my filling was ready to go.

 

To make the little strawberry-wontons I just put a teaspoon of the filling in the middle of a wonton. I moistened the edges of the wrapper with water and folded it in half. I also folded some up like little eggs rolls. In small pan I heated the oil to 350 degrees. Less than half an inch of oil in the pan. Pan fried until crisp- about 30-60 seconds per side. Drained on paper towels and sprinkled with powdered sugar.

Spoon filling on center of won ton wrapper

Spoon filling on center of won ton wrapper

Pan fry until crisp.

Pan fry until crisp

Cool a little then dust with powdered sugar

Cool a little then dust with powdered sugar

Strawberry Cupcakes

Strawberry Cupcake

Strawberry Cupcake

We had a lot of fun in the cupcake class in Concord last night . I thought I’d share a couple of the recipes with you. Here is the strawberry cupcake with strawberry butter cream frosting. Perfect for any party. A very special cupcake with the addition of color and flavor from the berries.

Strawberry Cupcakes

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. Makes 12.

Strawberry Frosting

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over-mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. Makes enough for 1 dozen cupcakes.