Acme Hot Fudge Sundaes Recipe - Cooking Index
Acme Hot Fudge Sundaes Recipe - Cooking Index
Homemade malted vanilla-bean ice cream is layered with a bittersweet chocolate sauce and drunken dried cherries.
Courses: Dessert| Ice Cream | ||
| 2 1/4 cups | Whipping cream | |
| 1 cup | Whole milk | |
| 1/4 cup | Malted milk powder | |
| 1 | Vanilla bean - split lengthwise | |
| 5 | Egg yolks (large) | |
| 3/4 cup | Sugar | |
| 2 tablespoons | Brandy | |
| Bourbon Hot Fudge Sauce | ||
| 1 cup | Unsweetened cocoa powder | |
| 1/2 cup | Sugar | |
| 1 cup | Water | |
| 1 tablespoon | Instant espresso powder | |
| = (or instant coffee powder) | ||
| 10 oz | Bittersweet or semisweet chocolate - chopped | |
| 1/2 cup | Bourbon | |
| Dried Cherry Topping | ||
| 1 1/2 cups | Merlot | |
| 1/4 cup | Sugar | |
| 1 cup | Dried tart cherries | |
| Sweetened whipped cream |
For Ice Cream: Whisk first 3 ingredients in medium saucepan to blend. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks and sugar in bowl to blend. Gradually whisk in hot cream mixture; return to saucepan. Stir over medium heat until mixture coats back of spoon, about 3 minutes (do not boil). Stir in brandy; chill until cold.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm.
For Bourbon Hot Fudge Sauce: Whisk cocoa powder and sugar in heavy large saucepan to blend. Gradually whisk in water and espresso powder. Whisk over medium heat until mixture comes to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in bourbon. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat until just pourable.)
For Dried Cherry Topping: Stir wine and sugar in medium saucepan over medium-low heat until sugar dissolves. Add cherries; simmer until liquid is almost evaporated, about 20 minutes.
Divide half of hot fudge sauce among 8 cups. Top with a few cherries, then scoop of ice cream. Repeat layering with ice cream, sauce, and cherries. Top each with whipped cream and serve.
This recipe yields 8 servings.
Source:
Bon Appetit, September 2002
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