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Unread 07-08-2010, 08:15 AM
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Smoothie Neopolitan ice Cream Sundae

The Daily News failed to put the sauce recipes in the online edition. The presentation on this sundae makes it look _a lot_ like a "Knickerbocker Glory"!
Recipe and picture from The NY Daily News:

Though frosty debate rages over where the ice cream sundae was born (Ithaca, N.Y.? Evanston, Ill.?), there’s no dispute that they’re irresistible.

Especially in summer. After all, when the mercury’s soaring, who wants to turn on the oven to make dessert?

In her recipe-and-picture-packed book “Sundaes and Splits” (Ryland Peters & Small, $15.95), Hannah Miles presents ideas for sundaes “to suit all tastes” — from light and fruity to I’ll-diet-*tomorrow sticky and gooey.

Her versions pluck inspiration from summer gardens (Rose Petal), fruit stands and farm markets (Peach Melba) and good old summer-vacation wanderlust (Hawaiian). Miles also includes directions for sauces as well as homemade ice cream — the ultimate little luxury.

But if you don’t have time to churn out a pint, no one will grouse if you use your favorite brand from the store. Ice cream desserts, after all, are simply delicious and vice versa. “Sundaes are one of the easiest last-minute desserts,” says Miles, who lets her guests assemble their own treats to make entertaining even more no-fuss.

Her tip: Serve in clear bowls and tumblers so that the “pretty swirls of colors of the ice cream and sauces show through.”

And to make what might seem like a kids’ dessert look all grown-up at an adult gathering — present miniature sundaes in dainty shot glasses. Says Miles, “It’s the ultimate sweet canapé.”

Recipe: Neapolitan Sundae
Serves: 4
Prep Time: 15


Vanilla, strawberry and chocolate ice cream
½ cup each of Summer Berry, Toffee and Chocolate Sauce (see recipes, below)
Decorated Wafers:

3 ounces white chocolate
4 large fan wafers
Colored sprinkles
Wax paper

1. To make the decorated wafers, break the white chocolate into pieces and place in a heat-proof bowl set over a saucepan of barely simmering water. Heat until the chocolate has melted — it’s important that the bottom of the bowl does not touch the water — if it does, the chocolate will overheat and spoil. Allow the chocolate to cool slightly and then spoon onto a plate. Roll the top edge of each wafer in the chocolate so that it is thickly coated and then scatter with sprinkles. Place the wafers on wax paper and leave the chocolate to set.

2. To assemble, spoon a little Summer Berry Sauce into sundae glasses. Add a scoop of vanilla ice cream followed by a layer of Toffee Sauce. Add a scoop of strawberry ice cream followed by a layer of Chocolate Sauce; top with a scoop of chocolate ice cream. Insert a wafer into top of each sundae to finish. Serve.

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Unread 07-08-2010, 08:19 AM
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Smoothie Hawaiian Sundae

from the NY Daily News:

Hawaiian Sundae

Satisfaction by the spoonful: The scoop on sundaes

By Joe Dziemianowicz

Saturday, July 3rd 2010, 4:00 AM

Excerpted from “Sundaes & Splits,” by Hannah Miles. Published by Ryland Peters & Small, $15.95.

Recipe: Hawaiian Sundae
Serves: 4
Prep Time: 45


10 ounces fresh pineapple
1 cup coconut rum, such as Malibu
¾ cup heavy cream, whipped
Toasted coconut flakes, to decorate

Coconut Ice Cream:

3 egg yolks
½ cup granulated sugar
1²/³ cup coconut milk
Scant 1 cup heavy cream

Pineapple Sorbet:

14 ounces fresh pineapple
Scant ½ cup coconut rum, such as Malibu
1 cup granulated sugar
An ice cream machine (optional)
4 glass sundae dishes

1. To make the Coconut Ice Cream, whisk together the egg yolks with the sugar until they are light and creamy and have doubled in size. Place the coconut milk and the heavy cream in a saucepan and bring to a boil. Slowly pour the boiled milk over the whisked egg yolks, continuing to whisk all the time. Allow to cool completely. Churn in an ice cream machine according to the manufacturer’s instructions.

2. To prepare the Pineapple Sorbet, place the pineapple in a blender with ½ cup water, the coconut rum and sugar, and blitz to a pulp. Leave to stand for 30 minutes so that the sugar dissolves. Churn in an ice cream machine according to the manufacturer’s instructions.

3. Chop the remaining pineapple into small pieces and soak in the rum for about 30 minutes.

4. To assemble, divide half of the marinated pineapple between the sundae dishes. Top with a scoop each of Coconut Ice Cream and Pineapple Sorbet. Cover with the remaining marinated pineapple and then add more ice cream and sorbet. Top each sundae with a quarter of the whipped cream. Decorate with toasted coconut flakes and cocktail umbrellas. Serve immediately.

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Unread 11-09-2010, 06:51 AM
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YUMMMM!!!!! One word says it all!!! YUMMMM
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fan wafer, homemade sauce, neopolitan ice cream, neopolitan sundae, toffee sauce

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