VERY BERRY ICE CREAM FLOATS
My homemade Strawberry Ice Cream is the perfect addition to these easy berry floats. I love the red color and sweet cherry flavor of the soda too-it's a great way to celebrate summer.
Provided by Kardea Brown
Categories beverage
Time 5h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For each float, place 2 scoops of Ice Cream into a float glass. Top with the desired amount of soda. Garnish each with whipped cream and a cherry. Serve immediately.
- Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla.
- Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, 3 to 4 hours.
BERRY CREAM MUFFINS
These were entered into a taste of home muffin contest by Linda Gilmore. This recipe was in the top 12! Sounds yummy!
Provided by Courtly
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine eggs, sour cream, oil and vanilla; mix well.
- Stir into dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 20-25 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 302.4, Fat 13.9, SaturatedFat 3.7, Cholesterol 41, Sodium 207.7, Carbohydrate 41.5, Fiber 1.9, Sugar 24.2, Protein 3.8
BERRY CREAM PIE
I found this recipe in a very old cookbook and made it for a family gathering. The pie was gone in no time. It's a perfect summertime treat.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. , Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature. , In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours., About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes. , Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.
Nutrition Facts :
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