Hot-Tin-Roof Sundae
Recipe: #17390
February 15, 2015
Categories: Desserts, Freezer, Dairy, Kid Pleaser, Electric Mixer, Ice Cream Maker, Refrigerator, Stove Top more
"Recipe source: Bon Appetit (February 2009)"
Ingredients
- FOR THE CHOCOLATE-CARAMEL SAUCE
-
-
-
-
-
-
-
-
-
- FOR THE ICE CREAM
-
-
-
-
-
-
-
-
-
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 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.