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The Scoop on Sundaes

Posted: July 6, 2011 1:55 a.m.
Updated: July 6, 2011 1:55 a.m.

 

Family Features

Sundaes are sweet, but maybe
it’s time for something sensa­tional. Gale Gand, renowned pastry chef and mother of three, has partnered with Breyers to put a creative twist on the classic ice cream sundae.

Gand says that one of the secrets of a fantastic sundae is to start with high-quality ice cream as your base. “Even the most decadent sundae toppings can’t cover up a shortcut on ice cream,” said Gand. “Breyers ice cream is full of rich ingredi­ents and flavor, and you have many great varieties to choose from.”

These recipes bring the simple sundae
to a whole new level of goodness.

From the kid-friendly spaghetti and meatballs sundaes to the sophisticated mini coffee ice cream sundaes, there’s something to please everyone.

Mini coffee ice cream sundaes
4 servings
Prep Time: 25 minutes
    2     cups Breyers Coffee
        ice cream salted
        caramel sauce*
        Almond whipped
        cream**
    1     shot espresso coffee
    4     amaretti cookies
        Chocolate-covered
        coffee beans
Arrange two (1/4-cup) scoops ice cream in 4 demi­tasse coffee cups.
Drizzle with salted caramel sauce, then top with almond whipped cream.
Pour a little espresso into each cup, then garnish with cookies and coffee beans.
*For salted caramel sauce, bring 3/4 cup sugar and 1/4 cup water to a boil over high heat in heavy-duty saucepan until caramel-colored.
Remove from heat, then slowly stir in 1/2 cup whipping or heavy cream. Let cool, then stir in 1/4 teaspoon kosher salt.
Let stand at room temperature until ready to use.
**For almond whipped cream, whip 1/2 cup whipping or heavy cream, one teaspoon sugar and two drops almond extract in mixing bowl with electric mixer until soft peaks form. Chill until ready to serve.

Snowball sundaes
4 servings
Prep Time: 15 minutes
Freeze Time: 30 minutes
    2     cups Breyers Mint
        Chocolate Chip
        ice cream
    8     slices (1-1/2 inches
        thick) store-bought
        angel food cake
    1/4     cup hot fudge
        topping, warmed
    1/2     cup marshmallow
        creme, melted*

        Chocolate sprinkles
Freeze plate 30 minutes. Make 4 (1/2-cup) scoops ice cream and arrange on chilled plate. Place one ice cream ball on one cake slice, then
top with second cake slice.
Shape cake around ice cream to encase it, using your hands to completely cover ice cream. Return to freezer until ready to serve.
Repeat with remaining ice cream and cake.
To serve, arrange snow balls in four dessert bowls. Top with hot fudge topping, then marshmallow creme and sprinkles.
*TIP: Easily melt marshmallow creme in a glass measuring cup in the microwave.

Spaghetti and meatball sundaes
4 servings
Prep Time: 30 minutes
Freeze Time: 30 minutes
    12     small scoops Breyers
        Rocky Road
        ice cream
    1     cup chocolate
        sandwich cookie
        crumbs
    2     cups strawberries,
        trimmed
    2     tablespoons sugar
    1     cup Breyers Natural
        Vanilla ice cream,
        divided
    2     store-bought
        shortbread cookies,
        crushed
Freeze plate 30 minutes. For meatballs, arrange Rocky Road ice cream scoops on chilled plate. Place chocolate cookie crumbs on another plate. Roll scoops, one at a time, in cookie crumbs, then return to chilled plate until ready to serve.
For sauce, mash strawberries with sugar in medium bowl using potato masher or fork to make chunky sauce. Stir in additional sugar
if desired.
To build sundaes, press vanilla ice cream through potato ricer* into 4 dessert bowls for spaghetti. Top each with 3 meatballs, then sauce. Top with crushed shortbread cookie cheese. Serve with a fork!
*If a potato ricer is not available, simply scoop ice cream into bowls.

Ice cream lollipops
8 lollipops
Prep Time: 15 minutes
Freeze Time: 30 minutes
 
    2     cups Breyers
        Chocolate
        Chip Cookie Dough
        ice cream
        Chocolate-fudge
        flavor ice cream
        topping that freezes
        pink or rainbow
        sprinkles

Freeze plate 30 minutes. Scoop eight balls ice cream and place on chilled plate. Insert a wooden stick into each ball and freeze at least
30 minutes.
Meanwhile, pour ice cream topping into bowl.
Dip frozen balls into ice cream topping, twirling
to coat.
Quickly decorate with sprinkles.
Keep frozen until ready to serve.

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