ICE CREAM WITH SWEET SHERRY SAUCE
This grown-up sundae melds cream sherry and honey into a syrupy sauce that plumps up driedfall fruits, turning an everyday scoop into an extravagance. Cream sherry is a rich, sweet, dark version of sherry, and it can be found at most wine stores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes 1 cup sauce
Number Of Ingredients 7
Steps:
- Heat sherry and honey in a saucepan over low heat, stirring, until warm. Stir in raisins, figs, and currants. Cover, and remove from heat. Let stand for 20 minutes. Stir in almonds.
- Divide ice cream among bowls. Pour sauce over top.
CREMA CATALANA ICE CREAM SUNDAES
Categories Dairy Dessert Freeze/Chill Frozen Dessert Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- For Ice Cream:
- Cook 1 cup sugar and 1/3 cup water in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing sides of pan with pastry brush dipped into water, about 10 minutes. Add whipping cream (mixture will bubble vigorously) and whisk until smooth. Whisk in half and half and bring to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Strain custard into bowl. Whisk in crème fraîche and vanilla extract. Refrigerate custard until well chilled.
- Transfer custard to ice cream maker and process according to manufacturer's instructions. (Can be prepared 1 week ahead. Freeze in covered container.)
- For sauce:
- Cook both sugars, apple juice and butter in heavy medium heat until sugar dissolves. Increase heat and boil until reduced to 1 cup, stirring frequently, about 3 minutes. Cool sauce to lukewarm, about 20 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before using, rewarm sauce over low heat just until liquid.)
- Spoon ice cream into parfait glasses, wineglasses or bowls. Drizzle sauce over. Sprinkle with raspberries if desired.
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