Time: 30 minutes

Serves: 4

  • 1 pint strawberries, hulled and chopped
  • 1/4 cup sugar
  • Juice of 1/2 lemon
  • 1 pint excellent-quality strawberry ice cream

MILES’ STRAWBERRY SOUP

Recipe courtesy Tyler Florence

Combine the strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring every now and then, until the fruit cooks down and thickens to a compote, 15 to 20 minutes. Let that cool.

About 20 minutes before you’re ready to serve, scoop the ice cream out into a bowl and let it sit at room temperature until it’s a sort of soupy, slushy, half-frozen consistency. Swirl in the compote and serve.

Edited: October 14th, 2009