BLACK-AND-WHITE SUNDAES
Steps:
- Spoon 1 tablespoon of each of the sauces into each of 4 shallow serving dishes, placing them next to each other. Place a scoop of the chocolate ice cream on the marshmallow sauce and a scoop of the vanilla on the chocolate sauce. Top each scoop of chocolate ice cream with marshmallow sauce and each scoop of vanilla with chocolate sauce.
- Add a dollop of the whipped cream to each scoop and serve immediately.
- Melt the chocolate with the cream, 6 tablespoons water, and the salt in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.
- Use immediately, or let cool to room temperature, transfer to a glass jar, and refrigerate, tightly covered, for up to 2 months. Shake well before serving chilled, or gently reheat before serving.
- With a rubber spatula, scrape the marshmallow cream into a bowl. Add 3 tablespoons of warm water to the jar, screw on the lid, and shake hard. Add the liquid to the bowl and whisk until smooth. Thin the sauce with 1 to 2 tablespoons water if necessary. Use immediately or transfer to a glass jar and store at room temperature, tightly covered, for up to 3 months. Serve at room temperature.
BLACK, WHITE, AND COFFEE SUNDAES
Categories Coffee Chocolate Dessert Walnut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 sundaes
Number Of Ingredients 20
Steps:
- For walnut sauce:
- Bring honey, sugar, and 1/4 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Boil mixture 1 minute. Remove from heat. Mix in vanilla extract, then walnuts. Transfer sauce to small bowl. Cover and chill.
- For raspberry sauce:
- Place frozen raspberries in small bowl. Stir 1/3 cup water, sugar and cornstarch in heavy small saucepan until cornstarch dissolves. Mix in jam. Stir over medium heat until sugar dissolves and mixture comes to boil and thickens slightly, about 1 minute. Pour hot mixture over frozen raspberries; stir in framboise. Cover and chill.
- For chocolate sauce:
- Bring half and half to simmer in heavy small saucepan. Remove from heat. Add chocolate; stir until smooth. (Sauces can be made 2 days ahead; keep walnut and raspberry sauces cold. Cover chocolate sauce and chill. Before serving, rewarm chocolate sauce over low heat, stirring often.)
- Place 1 scoop of each ice cream in each of 6 sundae dishes. Spoon walnut sauce over chocolate ice cream, raspberry sauce over vanilla ice cream and chocolate sauce over coffee ice cream. Garnish with fresh raspberries, if desired, and serve.
IRISH COFFEE SUNDAES WITH CARAMEL WHISKEY SAUCE
Provided by Ruth Cousineau
Categories Coffee Dessert Mardi Gras Kentucky Derby Father's Day Whiskey Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make crisps:
- Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
- Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.
- Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
- Loosen crisp with a metal spatula and break into small pieces.
- Make sauce:
- Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
- Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
- Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
- Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.
IRISH COFFEE SUNDAES
This scrumptious, lightly spiked sundae is a fabulous mashup of Irish coffee and a brownie ice-cream sundae. We consider this dessert the best of both worlds.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield 8 sundaes
Number Of Ingredients 8
Steps:
- Combine sugar with ¼ cup water in a medium saucepan. Bring to a boil over medium-high, cook until amber and just beginning to smoke, about 4 minutes. Remove from heat, carefully whisk in heavy cream, butter, and 1 teaspoon kosher salt. Stir in whiskey. Use immediately for sundaes. (Sauce can also be cooled and stored in an airtight container in the refrigerator for up to 1 month. Gently reheat before serving.)
- Layer scoops of ice cream and crumbled brownies in each sundae glass. Top with Whiskey Caramel Sauce and softly whipped cream. Serve immediately.
BROWNIE AFFOGATO SUNDAES
We can't resist brownie sundaes. I combined an affogato (coffee-based beverage) idea with a brownie to get this decadent sundae that mixes it all in there: warm, cold, sweet and salty. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat whipping cream and marshmallow creme until soft peaks form. Refrigerate until serving., To serve, place each brownie in a dessert dish; top with fudge topping and ice cream. Pour espresso and, if desired, Kahlua over ice cream. Top with cream mixture and coffee beans; sprinkle with salt. Serve immediately.
Nutrition Facts : Fat coffee beans and salt), Cholesterol 21g fat (10g saturated fat), Sodium 62mg cholesterol, Carbohydrate 146mg sodium, Fiber 38g carbohydrate (23g sugars, Protein 1g fiber)
BLACK-AND-WHITE SUNDAE BAR
This is less a recipe for a sundae bar, and more a recipe for for the two sauces that accompany, crunchy bittersweet chocolate (essentially a homemade chocolate shell) and salty tahini caramel. Both can be made and stored for at least a month (for whenever the craving strikes). It's hard to beat the creamy subtlety of vanilla ice cream to pair with them, but any ice cream of your choosing will work.
Provided by Alison Roman
Categories ice creams and sorbets, sauces and gravies, dessert
Time 30m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Make the chocolate sauce: Combine chocolate and coconut oil in a medium bowl, and place over a small pot of barely simmering water.
- Melt, stirring occasionally, until no lumps remain and you've got an impossibly shiny, chocolaty sauce. (Alternatively, microwave in 30-second increments until the sauce is shiny and no lumps remain.) Season with salt and set aside.
- Make the tahini caramel: Heat half the sugar in a medium pot over medium. Once the sugar starts to melt and liquefy, gently stir the sugar using a wooden spoon or heatproof spatula until it's a nice golden-brown color, 2 to 4 minutes. (You want this to happen slowly to prevent risk of burning.)
- Scatter remaining sugar on top and cook until all the sugar is totally liquified and a dark amber color, like good maple syrup, 2 to 3 minutes.
- Slowly add in 2/3 cup water, taking care not to add it all at once or the sugar will seize. Then, add the tahini, mixing to blend well. Bring the whole thing to as simmer, season with salt and remove from heat.
- To serve, pour sauces (both will be spoonable or pourable at room temperature, no need to warm) over scoops of ice cream to suit your wants, needs, desires. Top with any combination of crumbled halvah, cocoa nibs, chopped chocolate, toasted sesame seeds, flaky salt or anything you might want on your ice cream at this moment.
VIETNAMESE COFFEE SUNDAES
Here, a sort of granita made with very strong coffee is layered with a sweetened cream mixture, and then doused in a chocolatey coffee syrup. It's a relatively lengthy endeavor, but one well worth doing. The individual parts must be made ahead of time, so plan accordingly.
Provided by Alice Hart
Categories ice creams and sorbets, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix 1/2 cup of the sugar in 2 1/4 cups of the hot coffee until it dissolves. Pour into a shallow lidded container and cool. In a bowl, combine the remaining 1 1/4 cups coffee and 1/2 cup sugar with cocoa powder; stir until the sugar dissolves to make a syrup, cover, and refrigerate.
- Whisk together the condensed milk, light cream, crème fraîche, vanilla and salt, and pour into a shallow lidded container. Place both shallow lidded containers in the freezer for 2 hours.
- Remove condensed milk mixture (ice cream) from the freezer, and whisk vigorously, breaking down the ice crystals until the texture is smooth. Return to freezer to set firm before scooping, about 4 hours or overnight.
- Remove coffee mixture (granita) from freezer and rake the surface with the tines of a fork to form icy crystals. Return it to the freezer and repeat this raking every hour for about three more hours, until the texture is free-flowing but completely crystalline. At this point, it may be frozen overnight. Rake over again before serving to loosen.
- To serve, place scoops of the ice cream into glasses or bowls, alternating each scoop with coffee granita. Douse with coffee syrup, scatter with chocolate shards, if using, and serve immediately.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 12 grams, Carbohydrate 79 grams, Fat 39 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 24 grams, Sodium 194 milligrams, Sugar 78 grams
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