This is another of the recipes related to my Foodbuzz’s 24,24,24 April event… A Very Veggie Experiment.
Recently, my goddaughter Kamila told me she loved strawberry ice cream. So when this idea of making dinner for her and her siblings started, I decided to make strawberry ice cream from scratch for her. Unfortunately, I live this crazy life that I did not have time to fix it. So I decided to do the next best thing I knew… prepare a fresh strawberry sauce to top vanilla ice cream.
This is great with any berry, in fact, the original recipe I learned from Ina Garten in her Barefoot in Paris book. I had made it with raspberries, but strawberries are cheaper and more readily available.
VANILLA ICE CREAM WITH FRESH STRAWBERRY SAUCE
1 pint of fresh strawberries, hulled and cut in quarters ½ cup brown sugar ¼ cup water ½ cup strawberry preserves
- In a small saucepan over medium heat, place strawberries, sugar and water and cook them for about 5 minutes, until the sugar dissolves and the fruit starts to breakdown a bit.
- When the fruit has cooled down a bit, add them to the bowl of a food processor. Add the preserves and pulse a few times to combine.
- Transfer to a small bowl and refrigerate for a few hours until ready to serve.
Surprisingly, the little ones loved this strawberry sauce, not so much the older ones. Kamila even wanted hers with a fresh strawberry as a garnish. Her older brothers exchanged theirs for plain ice cream.
KarmaFree Cooking 
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