Strawberry Delirium

When practicing portion control with desserts, the freezer is a girl’s best friend. Most cakes and cookies freeze beautifully and ensure there is always a steady supply of sugar available at a whims notice. It might not prevent you from eating the whole batch, but it will prevent you from eating the whole batch in one sitting.

On a typical day, I’ll have in my freezer: coconut cupcakes, salted fudge brownies, rugelach, snickerdoodles, pate a choux dough, and puff pastry dough.  It isn’t the typical makeup of a freezer but I’m not complaining (neither do my friends). Sometimes they are made as designed or sometimes I get these crazy ideas to try something new. Take for instance the frozen snickerdoodles I got tired of eating.

Technically, this is a frozen strawberry ice cream pie with a coconut-snickerdoodle crust topped with strawberries drizzled with balsamic vinegar, coconut, and white chocolate. It’s quite the mouthful to say but saying “strawberry ice cream pie” just doesn’t do it justice. So using my limited creative naming skills, it’s now called strawberry delirium (I am open for suggestions on how to name it though :)

Notes:

*I certainly understand that it’s usually rare to have a batch of snickerdoodles lying around. Substitute with graham crackers if you must!
*If you’re making the ice cream from scratch, make the ice cream the day prior and lightly thaw when assembling the deliriums.
*Vanilla ice cream also works really well

Servings: 12 mini frozen deliriums

Ingredients

The strawberry ice cream (use store-bought good quality strawberry or vanilla ice cream if you’re in a pinch)

  • 1 quart fresh strawberries, hulled
  • 1 1/2 cups heavy cream, divided
  • 3/4 cup white sugar
  • 3 egg yolks
  • 3 tablespoons light corn syrup

The crust

  • 1.5 cups of ground snickerdoodle crumbs (snickerdoodles recipe here)
  • pinch of cinnamon
  • 1/4 cup flaked coconut, packed
  • 4 tbs butter, melted

The balsamic strawberries and toppings

  • 3 1/2 cups sliced hulled strawberries (about 16 ounces)
  • 1/4 cup sugar
  • 2 tablespoons balsamic vinegar
  • 1/2 cup shredded coconut
  • Grated white chocolate (use vegetable peeler for curls)

Directions

The ice cream (if using store bought ice cream, take the ice cream out to thaw and skip to the ‘The crust’ section)

Place the berries into blender or food processor and puree until smooth. Pour into a large bowl, and set aside.

Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes (you must keep stirring at this point to avoid clumping!) Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.

Fill an ice cream maker with the mixture, and freeze according to the manufacturer’s instructions.

The crust

Line a regular 12-cup muffin pan with individual pieces of plastic wrap (leave a little bit of overhang to facilitate removing the pies when frozen). Using muffin liners will also work.

Add the cookies to the food processor and process until cookies look like course crumbs. Add the cinnamon and coconut and continue to pulse until the texture resembles fine crumbs. Remove mixture and place in a small bowl. Add melted butter and mix well.

Firmly press about 2 tbs of cookie crumb to the bottoms of the muffin cups.

Assembling the deliriums

Fill the muffin cups with ice cream about until about 3/4 full. Technically speaking, about 85% full. Ensure the ice cream is packed in by using the back of a spoon to press the ice cream into the muffin cups. Place in freezer for 3 hours at minimum for the ice cream to set.

Making the balsamic strawberries (make about 2 hours prior to serving)

Hull and halve the strawberries. Toss strawberries, sugar, and balsamic vinegar in medium bowl. Let stand at room temperature until juices form, at least 1 hour and up to 3 hours.  Remove the strawberries from the ‘juice’ and coarsely chop. Reserve the ‘juice’ as it will be drizzled over the deliriums.

When ready to serve, remove the plastic wrap/muffin liners from the deliriums. Garnish with chopped strawberries, a drizzle of the balsamic strawberry juice, coconut, and white chocolate flakes.

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