Gourmet Berry Ice-cream Cups
5,2 / 10
Prepare the strawberry sauce by placing the strawberries and icing sugar in a saucepan.
Heat over a moderate heat until the sugar starts to dissolve. Mash well with a fork or potato masher until the fruit has broken down.
Press the mixture through a sieve into a clean saucepan and heat over a low heat. Whisk together the water and arrowroot until smooth.
Bring the strawberry purée to a simmer then whisk in the arrowroot mixture until smooth.
Combine the ice creams in a large mixing bowl and mix with a spoon until just combined.
Spoon the softened ice creams into a piping bag fitted with a large, star-shaped nozzle.
If the ice cream has melted too much, place the piping bag in the freezer for a few minutes; you don't want the ice cream to be too solid either.
Coat the insides of sundae glasses with the strawberry sauce, then pipe the ice cream into the glasses in a swirl pattern.
Drizzle a little more strawberry sauce on top before serving.