Strawberry Ice Cream with Champagne Gummy Bears
For the Champagne Gummy Bears:
1 C. Champagne
1/2 C. Sugar (optional)
3 Tbsp. Powdered Gelatin
Gummy Bear Mold
Place the wine, sugar and gelatin over a small saucepan on medium low heat. Keep under 90 degrees if you would like to retain the alcohol. Whisk for 2-4 minutes until both the sugar and gelatin have dissolved. Using a pipette, pour mixture into gummy bear molds. Refrigerate for at least 90 minutes. Gummy bears will easily pop out of molds when set. Store in air tight container in the refrigerator.
For the Ice Cream Base:
1 C. Heavy Cream
1/2 C Half & Half
1/2 C.Whole Milk
2/3 C. Sugar
Pinch of Sea Salt
4 Large Egg Yolks
Strawberry Sauce (Recipe below)
In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon. Add liquor, if using, and mix well. Remove from heat. Cool mixture to room temperature. Mix in strawberry sauce. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. If you do not have an ice cream, freeze in a previously frozen bowl, stirring every 30 minutes to an hour.
For the Strawberry Sauce:
1 C. Fresh Strawberries, Chopped
2 Tbsp. Sugar
Place strawberries on medium-low heat. Once strawberries begin to release their juice (about 5 minutes) mush strawberries and add sugar. Mix well and let simmer for 10 minutes. Remove from heat and let cool.
For the Ice Cream Cones:
2 Eggs
1/2 C. White Sugar
1/4 C. Butter, Melted
3 Tbsp. Milk
1/2 Tsp. Vanilla Extract
1/3 C. Flour
Pinch of Sea Salt
1 Tbsp. Vegetable Oil, as needed
Whisk together the eggs and sugar in a large bowl until frothy. Whisk in butter, milk and vanilla. Gradually whisk in flour and salt until smooth. The batter should be thin, whisk in more milk if needed. Heat small skillet over medium. Brush pan lightly with oil. Pour about 1/4 C. of batter into the skillet and turn to spread batter into a thin circle. Cook until golden brown, then flip and repeat. Remove from pan and form into a cone while still hot. Place on wire rack to cool and harden. Repeat with remaining batter.
1 C. Champagne
1/2 C. Sugar (optional)
3 Tbsp. Powdered Gelatin
Gummy Bear Mold
Place the wine, sugar and gelatin over a small saucepan on medium low heat. Keep under 90 degrees if you would like to retain the alcohol. Whisk for 2-4 minutes until both the sugar and gelatin have dissolved. Using a pipette, pour mixture into gummy bear molds. Refrigerate for at least 90 minutes. Gummy bears will easily pop out of molds when set. Store in air tight container in the refrigerator.
For the Ice Cream Base:
1 C. Heavy Cream
1/2 C Half & Half
1/2 C.Whole Milk
2/3 C. Sugar
Pinch of Sea Salt
4 Large Egg Yolks
Strawberry Sauce (Recipe below)
In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon. Add liquor, if using, and mix well. Remove from heat. Cool mixture to room temperature. Mix in strawberry sauce. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. If you do not have an ice cream, freeze in a previously frozen bowl, stirring every 30 minutes to an hour.
For the Strawberry Sauce:
1 C. Fresh Strawberries, Chopped
2 Tbsp. Sugar
Place strawberries on medium-low heat. Once strawberries begin to release their juice (about 5 minutes) mush strawberries and add sugar. Mix well and let simmer for 10 minutes. Remove from heat and let cool.
For the Ice Cream Cones:
2 Eggs
1/2 C. White Sugar
1/4 C. Butter, Melted
3 Tbsp. Milk
1/2 Tsp. Vanilla Extract
1/3 C. Flour
Pinch of Sea Salt
1 Tbsp. Vegetable Oil, as needed
Whisk together the eggs and sugar in a large bowl until frothy. Whisk in butter, milk and vanilla. Gradually whisk in flour and salt until smooth. The batter should be thin, whisk in more milk if needed. Heat small skillet over medium. Brush pan lightly with oil. Pour about 1/4 C. of batter into the skillet and turn to spread batter into a thin circle. Cook until golden brown, then flip and repeat. Remove from pan and form into a cone while still hot. Place on wire rack to cool and harden. Repeat with remaining batter.
