Ice Cream Sundaes
Indulge in a delightful treat with these rich and creamy sundaes topped with luscious fudge sauce, sweet strawberries, crunchy almonds, and a dollop of fluffy whipped cream. This dessert is sure to satisfy your sweet cravings and impress your guests at any gathering. Made with love and care, these sundaes are a perfect way to end a meal or simply enjoy a decadent moment of sweetness.
— Constant Cookbook
Ingredients
- 1 cup semisweet chocolate chips
- 4 tablespoons (1/2 stick) unsalted butter, cut
- into pieces
- 1/3 cup milk
- 1/2 cup confectionersÂ’ sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberries
- 1 to 2 teaspoons granulated sugar
- 1 cup whole almonds (optional)
- 1 cup cold heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 pint of your favorite ice cream
Instructions
- <b>Before you start</b>
- Be sure an adult is nearby to help.If you are using almonds, position an oven rack in the center of the oven. Preheat the oven to 325&#186;F.
- <b>Make the fudge sauce</b>
- In a small saucepan, combine the chocolate chips, butter, milk, confectioners sugar and vanilla. Place on the stovetop over low heat. Stir constantly with a whisk until the chips are melted and the mixture is smooth. Let the fudge sauce cool for 15 minutes.
- <b>Trim the berries</b>
- Put the strawberries on a cutting board. Using a paring knife, cut a thick slice from the top of each berry to remove the stem.
- <b>Chop the berries</b>
- Using the paring knife, cut the berries into small pieces and put the pieces in the bowl. Sprinkle with the 1 to 2 teaspoons granulated sugar (the amount depends on how sweet the berries are) and let stand for at least 10 minutes before using.
- <b>Toast the almonds</b>
- If you are using almonds, spread them in a single layer on a baking sheet. Place in the oven and toast the almonds, gently shaking the baking sheet occasionally (wear oven mitts!), until they are fragrant and lightly browned, about 12 minutes.
- Ask an adult to help you remove the pan from the oven and pour the almonds onto a plate. Let cool completely. Using a cutting board and sharp knife, chop the cooled almonds into small pieces. Set aside.
- <b>Whip the cream</b>
- Put the cream, granulated sugar and vanilla in a large bowl. Using an electric mixer, begin beating on low speed. When the cream begins to thicken and no longer splatters (this will take about 2 minutes), increase the mixer speed to medium-high. Continue to beat until the cream forms soft peaks that fall to one side when the beaters are lifted (turn off the mixer first!), which takes about 3 minutes.
- <b>Build one sundae</b>
- In the bottom of a sundae glass or a serving dish, spoon some of the still-warm fudge sauce.
- Dip an ice cream scoop into hot water and warm briefly. Pull the scoop across the ice cream to form a ball. Release the ball into the dish. Repeat to add a second scoop of ice cream and drizzle with more fudge sauce.
- <b>Decorate the sundae</b>
- Add a spoonful of chopped strawberries to the top of the sundae. Top with a swirl of whipped cream, then some chopped toasted almonds.
- <b>Make more sundaes</b>
- Make more sundaes in the same way. Serve them right away! Serves 4.
- Adapted from Williams-Sonoma <i>Sweet Treats</i>, by Carolyn Beth Weil (Simon & Schuster, 2006).
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