Recipe courtesy of Jennifer Domanski
Strawberry Crisp Sundae
- Level: Advanced
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 2089
- Total Fat
- 146
- Saturated Fat
- 84
- Carbohydrates
- 167
- Dietary Fiber
- 14
- Sugar
- 87
- Protein
- 38
- Cholesterol
- 978
- Sodium
- 278
- Total: 2 hr 5 min
- Prep: 1 hr
- Inactive: 30 min
- Cook: 35 min
Ingredients
For the Oatmeal Ice Cream:
2 quarts milk
2 quarts heavy cream
2 cinnamon sticks
3 1/2 ounces liquid glucose
8 ounces light brown sugar
12 ounces steel oats
4 ounces quick oats
1 ounce butter
30 egg yolks
For the Roasted strawberries:
3 pints strawberries
1/4 cup sugar
Pinch salt
Butter, to coat the pan
For the Oatmeal streusel:
1 1/2 cups quick cooking oats (recommended: Quaker Quick Oats)
1 cup light brown sugar
1 1/4 cups plus 1 tablespoon all-purpose flour
Pinch salt
1/4 teaspoon ground cinnamon
6 ounces cold butter
Cinnamon sticks, for garnish
Directions
- Oatmeal Ice Cream:
- Combine milk, cream, cinnamon sticks, liquid glucose, and 1/2 the amount of sugar into a pot and bring up to a simmer.
- Stir in the steel cut oats, quick oats and the butter; continue stirring on a low heat for 5 minutes or until it begins to thicken.
- Combine your yolks and the remaining sugar in a bowl and whisk until well combined. Temper the egg mixture into the hot liquid let the ice cream base cook until it coats the back of the spoon.
- Quickly strain through a chinois so that the oatmeal does not solidify. Put into a water bath to chill.
- When the base is cold pour into the ice cream machine and spin.
- Roasted Strawberries:
- Preheat oven to 400 degrees F.
- Clean and cut the strawberries depending on the size of them in quarters or halves, as long as they are all the same size in the end.
- Sprinkle 1/4 cup of sugar over the cut strawberries and a pinch or salt.
- Rub a sheet pan or cookie sheet, with butter until nicely covered. Place the buttered sheet pan in the oven for 2 to 3 minutes so it gets very hot. Carefully pull the sheet pan out of the oven and pour the strawberries on the hot sheet pan (be careful of the splatter). Place the sheet pan with the strawberries back in the oven for 3 minutes. After the 3 minutes pull out of the oven let cool slightly and enjoy.
- Oatmeal Streusel:
- Preheat oven to 350 degrees F.
- Cut your cold butter into small dice and set aside in the refrigerator.
- Combine all the ingredients, oats, sugar, flour, salt, cinnamon. Put the dry ingredients in a stand mixer with the paddle attachment on a medium-slow speed. Mix until all the ingredients are evenly dispersed. Add the cold butter and drop the diced butter into the mixer only a few cubes at a time. While the machine is running do not walk away from it, you do not want the mixture to over mix. You will know that the streusel is done when it has just come together and the color will change from pale light brown to medium tan.
- Grease a 1/2 sheet pan or cookie sheet with cooking spray then a piece of parchment paper.
- Sprinkle the streusel onto the cookie sheet.
- Bake for 5 to 10 minutes depending on the how crunchy or chewy you like it to be.
- Assembly:
- In a sundae glass of your choice first layer the bottom with roasted strawberries, then oatmeal streusel then a scoop of the oatmeal ice cream. Repeat layers and garnish with a cinnamon stick and fresh strawberries.