Hot-Tin-Roof Sundae

Prep Time
Cook Time
2h 15m
Ready In

Recipe: #17390

February 15, 2015

"Recipe source: Bon Appetit (February 2009)"

Original recipe yields 7 servings


  • 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 by Step Method

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.

Step 5

For each sundae: place 2 scoops ice cream in a dish; spoon warm sauce over and sprinkle with peanuts.

Tips & Variations

No special items needed.

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