It’s unclear when and where the first ice cream sundae was made, but thanks to those who sauced the ice cream scoop for this wonderful invention. Since its first glorious formulation, people have taken Sunday to tremendous heights.
I prefer a more minimalist approach. No, there aren’t really any rules about making ice cream sundae-no matter how you make it, it’s a delicious treat-but practice restraint so that there aren’t too many competing flavors and textures. Recommended, it causes muddy confusion.
The tips below will help you create a better ice cream sundae, have fun on your own, or set up an ice cream sundae bar for the crowd. You can start with a recipe of vanilla ice cream and strawberry sauce.
Serving dish
Standard Sunday glasses are classic for some reason. A dish that is tall and not too wide is perfect for creating a layer of flavor and texture. Indispensable for a wonderful Sunday. If you don’t have these particular dishes, you can make Sundays in a glass, mag cup, or tall bowl to get the same effect. To prevent the ice cream from melting quickly, put the dish in the freezer for at least an hour before serving to keep the Sunday cold.
ice cream
For an individual serving, all you need is a few scoops of ice cream. Vanilla and chocolate are always good choices, but you can use any flavor of creamy frozen dessert. Also, you don’t have to stick to just one flavor. Feel free to combine the flavors that suit you. Perhaps chocolate and coffee, or strawberries and pistachios? The only limitation is your imagination, but I keep it in up to two different flavors, so there isn’t much competition.
Similarly, I love mixed-in ice cream, but be careful when making sundae when using ice cream with lots of ingredients. With the addition of sauces, toppings and finishes, you don’t want too much happening in your finished product.
sauce
It’s not a Sunday without sauce. As with the ice cream itself, limit the sauce to one, perhaps two, so that the taste isn’t too muddy. When making, put the sauce between the scoops of ice cream-and perhaps even at the bottom of the glass-for a better distribution.
topping
The toppings obviously bring flavor, but don’t forget the salty and tasty items. I’m more excited about the texture that toppings can bring to Sunday. There are a few things to consider.
Crispy: toasted nuts, granola, chopped candy bars, crushed pretzels, cookie pieces, potato chips, bacon
Chewy: brownies, dried fruits, gummy candies, finely chopped coconut
Fluffy: whipped cream, creme fresh, marshmallow fluff, yogurt
Juicy: various fruits and berries
Finish
Unlike Coco Chanel telling you to remove one before leaving home, when it comes to ice cream sundae, the last one flare (sprinkles, chocolate shavings, fresh herbs, fruits, etc.) Cherry on top to take it (literally) from good to great. So I encourage restraint, but don’t be afraid to end up with a bang.
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Vanilla ice cream
Ann Maloney
Sometimes happy accidents lead to recipe keeper. That’s what happened when my husband and I tried to make vanilla ice cream that would make just the right note for its sweet scooping ability, balanced sweetness, and creamy vanilla flavor. ..
Over the course of a few weeks, we made about 12 variations before settling on this, in turn placed people in the pot, whipped sugar into eggs, and ran an ice cream maker. Once we had a batch we liked, we welcomed a supper guest as a tester. Until I was happy with this simple ice cream, I brought the batch to work and had my colleagues taste it.
Happy accident? The rest of the goat milk. Thanks to Deborah Reed and her poached quince with goat milk pudding and rose water. We make ice cream a lot, so after testing Reed’s dessert at home, one night we suggested adding the rest of the goat’s milk to the whole milk.
Homemade ice cream can be harder to scoop than commercial brands, but even without the use of corn syrup, this is exactly correct (this is not a problem). It’s a great way to get that sweet and winding curl. The recipe requires 3 cups of fresh cream and 2 cups of goat milk. Of course, you can use whole milk instead of goat milk, but the ice cream freezes hard and becomes a little sweeter. Goat milk tastes just right.
In addition, when I settled down in goat milk, I continued to mix and taste it. The recipe requires 10 large egg yolks, so be prepared to freeze those egg whites or make two egg white omelets or a few batches of meringue. We tried it with 8, and it was ok, but 10 was very rich. Also, as a result of trying to remove as much sugar as possible, I made one cup, half in egg yolk and half in dairy products and stirred.
After a suggestion from my colleague Olga Masov, I switched to split vanilla beans. Keeping the vanilla beans at hand will give you a deeper taste. Vanilla extract also works fine. Finally, don’t squeeze the salt. It balances the flavor just a little and helps not only pop the vanilla, but also make the ice cream beautifully hardened.
It takes about 20 minutes to make an ice cream base. Then, of course, it should be chilled for at least 6 hours, ideally overnight, then stirred and set in the freezer.
If you want to enjoy a smooth curl when scooping sweet frozen custard, try this recipe. It’s 1 3/4 quart, but it’s often cut in half because there are only two households. We recommend that you do not have homemade ice cream left in the freezer for more than 2 weeks. Even if you press parchment or paraffin paper on top, it may start to crystallize.
And like most vanilla ice cream, this can be a starting point. Add chocolate chips, nuts, or your favorite fruit. If you use fruit, I like to use the part that is heading towards its overripe stage. Scoop on a cone or plate, sprinkle with toasted coconut, or add chocolate syrup or shell on top.
Vanilla ice cream
Activity time: 20 minutes | Total time: 45 minutes, and cooling and freezing time
14 servings; 13/4 quarts
Use split vanilla beans instead of extracting for a richer flavor. When the vanilla beans are complete, rinse, tap and dry to make vanilla sugar in addition to the sugar canister.
You need an ice cream maker with a capacity of 2 quarts. If yours are small, plan to halve the recipe or cancel it in batches.
Preparation: The ice cream base should be chilled in the refrigerator for at least 6 hours and up to overnight. The agitated ice cream should be set in the freezer for at least 6 hours.
Precautions for storage: With the paraffin paper pressed up, freeze in a closed container for up to 2 weeks.
material
10 large yolks
1 cup (200 grams) of granulated sugar, split
3 cups (720 ml) of fresh cream
2 cups (480 ml) of goat milk (whole milk may be substituted, see note)
2 vanilla beans, split vertically, or 2 teaspoons of vanilla essence
3/4 teaspoon fine salt
direction
In a medium bowl, mix egg yolk and 1/2 cup sugar (100 grams) with a whisk until well mixed.
Mix cream, milk, the remaining 1/2 cup (100 grams) of sugar, vanilla, and salt in a large saucepan over medium to high heat, and simmer the mixture, stirring frequently to avoid burning the bottom. About 5 minutes.Remove from the heat
Place a whisk in one hand and a whisk in the other, and use the whisk to drip a small amount of heated liquid onto the egg mixture. About one-third of the hot liquid is blended with the eggs and continues until the mixture is warm to the touch. Slowly return the egg mixture to the pan and continue whipping with a whisk until the custard is smooth and well mixed.
Return the pan to medium heat and reduce the custard to low heat. There is a small bubble on the edge. It should be thick enough to cover the back of a wooden spoon or record about 170 degrees with an instant reading thermometer.
If used, remove from heat and remove vanilla beans (see headnote).
Through a fine mesh sieve, strain the mixture into a large container with a tight lid, stir the custard with a silicone spatula or a wooden spoon and push through. Cover and allow to cool for at least 6 hours, preferably overnight, until completely cool.
Assemble the ice cream machine and turn it on according to the manufacturer’s instructions. Pour chilled custard and stir according to the manufacturer’s instructions. Custard must be a soft serve ice cream consistency. Place the empty storage container in the freezer and let it cool while the ice cream is frozen.
Pack the ice cream in a chilled storage container. Press the paraffin paper directly against the surface and cover it. Freeze for at least 6 hours, preferably overnight, until it hardens in the coldest part of the freezer.
Nutrition per serving (1/2 cup) | 295 calories, 4 g of protein, 18 g of carbohydrates, 24 g of fat, 14 g of saturated fat, 206 mg of cholesterol, 211 mg of sodium, 0 g of dietary fiber, 16 g of sugar
This analysis is an estimate based on the available ingredients and this preparation. It is not a substitute for the advice of a dietitian or a dietitian.
From recipe editor Anne Maloney.
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Strawberry sauce
Activity time: 15 minutes; Total time: 30 minutes and cooling time
8 servings (about 2 cups)
This strawberry sauce brings you much closer to your dream ice cream sundae, and the best part: using frozen strawberries means you can whisk this all year round. However, do not limit it to Sunday. Top with waffles, pancakes and French toast with this sweet sauce.
Refrigerate in a closed container for up to 5 days.
material
1 pound (454 grams) of frozen strawberries
1/4 cup (50 grams) granulated sugar
1/4 cup (60 ml) of water
2 tablespoons of freshly squeezed lemon juice (from about 1/2 lemon)
1 1/2 teaspoon cornstarch
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
direction
Mix strawberries, sugar and water in a medium-heat saucepan. Partially cover and cook until the berries are thawed, then remove the lid and cook for 10-15 minutes until the fruit is tender and the liquid is gently boiled. Adjust the heat as needed and simmer over low heat.
Meanwhile, in a small bowl, mix the lemon juice and cornstarch with a whisk until smooth. When the strawberries are tender, add the cornstarch slurry to the strawberries. Return to low heat, remove from heat and let cool for about 15 minutes.
Using a fork, press the cooked berries against the sides of the pan until you have a slightly thicker sauce. Stir the vanilla and almond extracts, taste and add sugar as needed. Allow to cool completely and then refrigerate until needed.
Nutrition per serving (1/4 cup) | 47 calories, 0 g protein, 12 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 1 mg sodium, 1 g dietary fiber, 9 g sugar
Remodeled from Stephanie Witt Sedgwick, a recipe editor for the former Food section.
