Daddy’s Sundae

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Preparation info

  • Difficulty

    Easy

Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

Here’s an example of how you can combine elements of different recipes or flavors to create something wholly new. You don’t always have to reinvent the wheel to create something great. With Daddy’s Sundae, we borrow the bourbon vanilla base from Bourbon St., add pieces of brownies from Chocolate Three Ways, and incorporate a swirl of salted fudge caramel to reimagine the idea of an ice cream sundae, just for grown-ups. We introduced this flavor on Father’s Day.

Ingredients

For the Salted Fudge Caramel

  • 1 cup (200 g) organic cane sugar
  • 2 tablespoons unsalted butter
  • ¾ teaspoon salt
  • cups (360 ml) heavy cream
  • 6 ounces (170 g) semisweet chocolate, chopped
  • ½ teaspoon vanilla extract

Method

  1. Prepare the bourbon vanilla ice cream according to the recipe directions. Transfer the cooled base to a storage container and refrigerate until ready to use.
  2. Prepare the brownies according to the recipe directions. Let cool completely and break into bite-size pieces. Set aside.
  3. Make the salted fudge caramel: In a medium saucepan, heat the sugar over medium-high heat, stirring frequently with a rubber spatula as it melts. When it has melted completely and drips smoothly off the spatula (with no discernable sugar granules), remove the spatula and continue to cook the sugar without stirring. Watch the pan closely—the caramel will turn darker in color. Watch for smoke to rise off the top. When the caramel starts to smoke, count to ten and remove the pan from the heat.
  4. Using an oven mitt, carefully add the butter to the pan. It might spatter when it hits the hot caramel, so be careful. Stir the mixture with a rubber spatula until the butter has melted and the mixture is smooth and combined. Add the salt. Slowly pour in the cream—it will bubble up, but you must continue to stir it as you pour, so the cream incorporates smoothly into the caramel. Be careful!
  5. Add the chocolate and stir until it has melted and the mixture is smooth. Add the vanilla and stir to combine. Set aside to cool.
  6. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions. When the ice cream is nearly finished, open the lid and add the brownie pieces. Use as many of the brownie pieces as you want; you won’t necessarily need the whole batch. Continue churning for a few minutes more.
  7. Transfer the ice cream to a storage container, gently folding in heaping spoonfuls of the salted fudge caramel as you do, softly lifting and spinning it throughout the ice cream. Be careful not to overmix. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.