Hot-Tin-Roof Sundae Recipe

Review

20
Ingredients

90m
Prep Time

45m
Cook Time

2h 15m
Ready In

Recipe: #17390

February 15, 2015

Categories: Desserts, Freezer, Dairy, Kid Pleaser, Electric Mixer, Ice Cream Maker, Refrigerator, Stove Top more

recipe by:
ellie

"Recipe source: Bon Appetit (February 2009)"

Original recipe yields 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (417.9 g)
Calories 1033
Total Fat - 61.7 g
Saturated Fat - 27.4 g
Cholesterol - 1397.4 mg
Sodium - 525.3 mg
Total Carbohydrate - 96.7 g
Dietary Fiber - 3.3 g
Sugars - 83.1 g
Protein - 27.1 g
Calcium - 344.3 mg
Iron - 7.6 mg
Vitamin C - 0.4 mg
Thiamin - 0.3 mg

Step 1

To make the sauce: in a saucepan stir first 4 ingredients (sugar - cream of tartar) together over medium heat until the sugar dissolves. Increase heat and boil until syrup is a deep amber, swirling pan occasionally (10 minutes). Turn off the heat. Stir in cream and butter, stirring until caramel bits dissolve. Stir in salt and vanilla. Stir in chocolate; stirring until melted and smooth. ***Can be made one week ahead; transfer mixture to a bowl, cover and chill; rewarming before serving.

Step 2

To make the ice cream: In a saucepan over medium heat bring milk, 6 tablespoons of the cocoa nibs (available in a specialty foods store like Whole Foods), sugar and corn syrup to a boil, stirring until sugar dissolves. Remove from heat and steep for 20 minutes.

Step 3

In a bowl whisk egg yolks and cornstarch together until blended; gradually whisk in warm milk mixture. Return mixture to saucepan and cook over medium heat until custard thickens and just begins to boil. Strain custard into a large bowl; discard nibs. Whisk in cream and salt. Chill until cold.

Step 4

Using an ice cream maker according to manufacturers directions process custard; mixing in the remaining 6 tablespoons cocoa nubs. Cover and freeze for 6 hours to 2 days.