Sous vide strawberries make the perfect topping for rich, vanilla ice cream. The low and slow cooking temperature mellows out the fruit’s tanginess and concentrates its natural sweetness. In our testing we found the ice cream sweet enough, but depending on the ripeness of your berries, you may want to add a tablespoon or two of granulated sugar to increase the sweetness. If desired, add a sprig of mint, basil, or thyme to the strawberries to imbue them with subtle herbal flavor as they sous vide.
- 1 lb strawberries, hulled and halved
- 1 pint vanilla ice cream
- ¼ cup shaved chocolate or chocolate sprinkles
1) Combine strawberries and sugar (if using) in a vacuum bag. Seal strawberries and place in a Suvie pan. Cover strawberries with water. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 30 minutes
2) After the cook, transfer strawberries to a food processor. Pulse 6-8 times until chopped, but not fully pureed (alternatively, transfer strawberries to a cutting board and roughly chop). Divide vanilla ice cream between bowls and top with strawberries. Top each bowl with chocolate shavings and serve.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 30 minutes.
Nutritional Information per serving (4 servings per recipe): Calories 320, Total Fat 18g, Total Carbohydrates 37g, Total Sodium 70mg, Total Protein 5g.