In our version of a classic all-out ice cream smorgasbord, endless combinations await: a scoop of dark chocolate topped with a drizzle of coffee liqueur; rich peanut butter swirl with a spoonful of gooey marshmallow sauce; fresh peach ice cream topped with a few strawberries; or a simple scoop of vanilla with hot fudge and candied nuts. It's an indulgent party that will delight adults and kids alike.
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This is our favorite version of hot fudge sauce, from Itgen's Ice Cream Parlour in Valley Stream, Long Island. MAKES 2 CUPS
8 oz. chopped, unsweetened chocolate
1 cup sugar
1 cup light corn syrup
8 tbsp. unsalted butter
1 tbsp. vanilla extract
¼ tsp. kosher salt
1⅓ cups water
In a 2-qt. saucepan, combine all ingredients. Place over medium-high heat and bring to a boil. Cook, stirring constantly, until sauce thickens and becomes smooth and shiny, about 10 minutes. Let cool slightly before serving, or transfer to a glass jar with a lid and store in the refrigerator for up to 1 week. Before serving, reheat sauce in a saucepan over low heat or in a bowl in the microwave for about 30 seconds, as it will thicken when refrigerated.
While the name is a little funny, this recipe for nuts in rich, maple and vanilla syrup is the perfect topping to any sundae. MAKES 1 CUP
½ cup light corn syrup
½ cup maple syrup
1 tsp. vanilla extract
Pinch of kosher salt
1 cup roughly chopped, lightly toasted walnuts
Bring light corn syrup, maple syrup, vanilla extract, and kosher salt to a boil in a 2-qt. saucepan. Stir in walnuts, and cook until walnuts are warmed through, about 3 minutes. Let cool and transfer to a glass jar with a lid. Store in the refrigerator for up to 1 month.
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