Strawberry Crisp Sundae
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
100 g
Liquid Glucose1 cup
Light Brown Sugar340 g
Oat (steel)110 g
Quick Oats170 g
Butter (cold)30
Egg Yolks1 cup
Sugar1 pinch
Salt1.25 cups
All-Purpose Flour (plus 1 tablespoon)1 tsp
Ground CinnamonDirections:
1
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
2
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
3
Combine your yolks and the remaining sugar in a bowl and whisk until well combined
4
Temper the egg mixture into the hot liquid let the ice cream base cook until it coats the back of the spoon
5
Quickly strain through a chinois so that the oatmeal does not solidify
6
Put into a water bath to chill
7
When the base is cold pour into the ice cream machine and spin
8
Roasted Strawberries: Preheat oven to 400 degrees F
9
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
10
Sprinkle 1/4 cup of sugar over the cut strawberries and a pinch or salt
11
Rub a sheet pan or cookie sheet, with butter until nicely covered
12
Place the buttered sheet pan in the oven for 2 to 3 minutes so it gets very hot
13
Carefully pull the sheet pan out of the oven and pour the strawberries on the hot sheet pan (be careful of the splatter)
14
Place the sheet pan with the strawberries back in the oven for 3 minutes
15
After the 3 minutes pull out of the oven let cool slightly and enjoy
16
Oatmeal Streusel: Preheat oven to 350 degrees F
17
Cut your cold butter into small dice and set aside in the refrigerator
18
Combine all the ingredients, oats, sugar, flour, salt, cinnamon
19
Put the dry ingredients in a stand mixer with the paddle attachment on a medium-slow speed
20
Mix until all the ingredients are evenly dispersed
21
Add the cold butter and drop the diced butter into the mixer only a few cubes at a time
22
While the machine is running do not walk away from it, you do not want the mixture to over mix
23
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
24
Grease a 1/2 sheet pan or cookie sheet with cooking spray then a piece of parchment paper
25
Sprinkle the streusel onto the cookie sheet
26
Bake for 5 to 10 minutes depending on the how crunchy or chewy you like it to be
27
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
28
Repeat layers and garnish with a cinnamon stick and fresh strawberries