Don’t be fooled by a sundae’s simplicity. It is a magnificent dessert. A sundae may be only ice cream covered with sundry sauces and garnishes, but the variations are endless. In this refined interpretation of the traditional favorite. I coat apple pieces with sugar, bake them until they caramelize, and layer them with butter pecan ice cream and an apple sauce.
Whisk the egg yolks, brown sugar, and
Cook the remaining
Strain the custard into a clean bowl and cool over an ice bath until room temperature. Refrigerate for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Stir in the pecans. Freeze the ice cream until scoopable, about 4 hours, depending on your freezer.
Stir together the apple juice and sugar in a heavy saucepan. Cook over medium heat until reduced to just under
The apple sauce can be made up to 1 week in advance. The apples are best made and served the same day. If you are not going to serve the apples right after you bake them, leave them on the pan and store at room temperature.
Scoop some butter pecan ice cream into 6 bowls. Spoon some sauce over the ice cream. Top with more ice cream and then warm apples. Pour more sauce over the top of the sundae. Serve immediately.
© 2006 Emily Luchetti. All rights reserved.