Sundae with Strawberry Ice Cream and Ladyfingers
Baking and Desserts • Italian
Description
Sundae with Strawberry Ice Cream and Ladyfingers
Ingredients
- Freeze-dried strawberry powder 0 lbs
- Sugar 5 oz
- Water 5 fl oz
- Meyer Lemon Juice 1 teaspoon
- Kefir 10 fl oz
- Condensed Milk 5 oz
- Ladyfinger Cookies to taste
- Amaretto Liqueur 1 teaspoon
Step-by-Step Guide
Step 1
For the strawberry sorbet, place half of the berries (500 grams) in a strainer, fully thaw them, drain the water, transfer the berries to a blender, and blend until smooth. (After thawing and draining, you should have approximately 400–450 grams of berries). Strain the puree through a sieve and transfer it to a deep clean bowl.
Step 2
In a saucepan, combine 100 ml of water and 150 grams of sugar and simmer until the syrup thickens slightly. Remove from heat, stir in 1 teaspoon of lemon juice and amaretto. Mix the puree with the syrup and refrigerate overnight.
Step 3
For the strawberry sherbet, thaw the remaining half of the berries, drain the water, transfer the berries to a blender, blend into a puree, and if desired, strain through a sieve. Mix the puree with kefir and condensed milk and refrigerate overnight as well.
Step 4
Freeze the sorbet and sherbet in an ice cream maker according to the instructions. If you have time and feel creative (and have assorted silicone molds for cupcakes and baking), divide both ice creams into these molds and place them in the freezer until fully set. If you don't have an ice cream maker, transfer the sorbet and sherbet into two separate containers and place them in the freezer. Remove the containers and stir their contents every 20 minutes until set.
Step 5
Serve the finished ice cream together with airy, crispy ladyfingers.
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