Strawberry Soup With Honey Ice Cream Recipe

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Strawberry Soup With Honey Ice Cream
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Ingredients
11
Count
Nutrition
374
Calories
Total time
180
Minutes
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Ingredients:

  • 1 tsp confectioners' sugar
  • 1/2 lime , juice of
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cup milk
  • 1/3 cup sugar
  • 1/3 cup honey (mesquite is my current favorite)

Directions:

  1. Wash, hull and slice strawberries.
  2. Sprinkle with lime juice, toss and cover strawberries.
  3. Refrigerate till ready to assemble dessert.
  4. Bring water, sugar and 3 basil leaves to a boil over medium heat; stir until sugar is completely melted and mixture becomes a syrup.
  5. Remove from heat and cool.
  6. Mix teaspoon of confectioner's sugar in just enough water to liquify it.
  7. Dip the four remaining basil leaves in the sugar/water mixture and set on a piece of waxed or parchment paper in the freezer.
  8. Combine cream, milk, sugar and honey in a saucepan and place over medium heat.
  9. Bring to just below a boil, stirring occasionally to dissolve the sugar.
  10. Once the mixture is about to boil, reduce the heat to low.
  11. In a bowl, whisk the egg yolks.
  12. Slowly add about a cup of the cream mixture to the egg yolks, whisking continuously.
  13. When well blended, add the yolk/cream mixture back into the cream in the saucepan, whisking continuously.
  14. Continue whisking over low heat until the mixture becomes 'custardy' enough to coat the back of a spoon without dripping off - maybe ten minutes.
  15. Pour the custard mixture into an ice cream maker and freeze according to manufacturer's directions.
  16. If you don't have an ice cream maker, pour into a non-reactive container and place in freezer for about an hour; when mixture becomes 'slushy' vigorously stir it and return to freezer; repeat until mixture has the consistency of frozen custard (for U.S. cooks-like Carvel).
  17. When ice cream is almost ready, place strawberries in blender.
  18. Remove bay leaves from sugar syrup and add syrup to blender.
  19. Blend strawberries and syrup till smooth.
  20. Distribute strawberry liquid among four dessert bowls.
  21. Using ice cream scoop or two tablespoons, form balls or ovals of ice cream, placing three in each of the four dessert bowls.
  22. Garnish each bowl with one of the glazed basil leaves.
  23. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 373.74 Kcal (1565 kJ)
Calories from fat 119.78 Kcal
% Daily Value*
Total Fat 13.31g 20%
Cholesterol 124.17mg 41%
Sodium 71.68mg 3%
Potassium 311.15mg 7%
Total Carbs 61.34g 20%
Sugars 56.24g 225%
Dietary Fiber 2.05g 8%
Protein 6.3g 13%
Vitamin C 55.8mg 93%
Iron 0.6mg 3%
Calcium 130mg 13%
Amount Per 100 g
Calories 126.49 Kcal (530 kJ)
Calories from fat 40.54 Kcal
% Daily Value*
Total Fat 4.5g 20%
Cholesterol 42.02mg 41%
Sodium 24.26mg 3%
Potassium 105.31mg 7%
Total Carbs 20.76g 20%
Sugars 19.03g 225%
Dietary Fiber 0.7g 8%
Protein 2.13g 13%
Vitamin C 18.9mg 93%
Iron 0.2mg 3%
Calcium 44mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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