Now, how can we lose with strawberries, brown sugar, butter, fresh mint, citrus again, because I think it compliments so well, and vanilla bean ice cream? This is something you have to work quickly. We are not trying to cook anything. We are trying to warm the berries. We are going to cut them in half, in quarters, and then eighths. So they have enough substance to withstand the process that we are going to take.
You still want texture on them. It doesn't have to be perfect, because again, the fruit is going to be the biggest conductor we have.
Now, a couple of things to remember when you are using fresh fruit, and you can liken it to; take that off for a minute, liken it to wine making. There is a balance between natural sugar and acidity. When you have a perfectly ripened piece of fruit, you know that just by that initial flavor in your mouth. Since all these strawberries are nice and red, but they are just a little bit tart yet, they are not quite oranges or pears, any of that.
When they make wine, they balance the sugar and the acid. When you make ice cream with fruit, you will notice that you should always add acidity as well as sugar, not necessarily equal parts, but when you raise or lower the normal temperature of what the food is normally consumed at, you have to adjust that balance of sugar and acid, that's basically what we are doing here.
We are going to use the citrus flavor here, and the juices and the brown sugar to bring the balance back to where it should be, and that's all we are doing. We are just making ripe strawberries but warm.
We could take the strawberries, put them in there, and make them warm, and they would be so tart that you wouldn't want to eat them, but by adding this, it's going to be like the perfect ripened strawberry.
Okay. Alright. Take a little bit of butter; well, that's melting, I want to take some mint, because that's going to go in with the berries, and again, this is another enhancement, you don't have to put the mint in. I just think it gives another dimension of flavor. Alright, butter is melted, add brown sugar.
We are just going to allow this to melt and just start to caramelize. Then we are going to coat the strawberries, and once the strawberries go in, everything goes in, we toss, and we are done.
I will raise this heat a little bit. Basically you could have your ice cream already portioned, and then put it in your bowls while people are just kind of straightening up a little bit.
Okay. We are going to dump in the strawberries, and we will put all of them. We are going to put in some zest.
Chef, I am ready. Just a little bit of butter and mint. The orange been cooked though, and a little bit of the balsamic reduction.
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