Culinary Architect: Every day is sundae in the summer

Alexandra Troy

Everyone screams for ice cream in the summer.  What better way to cool off on those hot August days than with a refreshing sundae.  

If you are very ambitious you may even make the ice cream yourself.  

There are many inexpensive ice cream makers on the market that have their own cooling unit, eliminating the use of messy rock salt.  

However, there are so many good flavors of ice cream available, why bother?

My suggestion is to put that extra “je ne sais quoi” into your sundaes by making the following sauces and top them with whipped cream, chopped nuts and a cherry and you will have the best taste of the summer everyday, even Sunday.

Menu

Vanilla, Chocolate or your favorite flavor of ice cream

Hot Fudge Sauce

Fresh Strawberry Sauce

Whipped Cream

Chopped Nuts*

Maraschino Cherries*

*Recipe Not Given

Hot Fudge Sauce

6 oz.     semi-sweet chocolate, chopped

3 oz.     unsweetened (best quality) chocolate, chopped

6 tblsp. unsalted butter

1 cup    light corn syrup

2 cups  water

3/4 cup sugar

1 tsp.    sea salt

2 tsp.    vanilla

1. In the top of a double boiler, over medium heat, melt chocolates and butter.  When melted, remove the double boiler and discard water.

2. Place corn syrup, water, sugar and salt in pan and bring to a boil over high heat.

3. Whisk in melted chocolate and cook over medium heat until thick.  Add vanilla and serve warm or hot.  May we made ahead of time and kept in the refrigerator for up to 2 weeks.

Fresh Strawberry Sauce

2  lbs. hulled and quartered strawberries

2  cups sugar

1  tsp.   finely grated lemon zest

1.  In a medium saucepan, place all the ingredients and bring to a boil.

2.  Reduce heat and continue cooking until thick.

3.  Let cool.  Serve cold or at room temperature.  May be made ahead of time and refrigerated for up to 1 week.

Whipped Cream

1 cup chilled whipping cream

A chilled 3 qt. bowl

A chilled electric beater

 1.  Pour the cream into the chilled bowl and beat slowly.  Then gradually increase the speed while circling the bowl.

2.  Cream is ready when soft peaks form.

Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties.  For more photos and presentation ideas, follow Culinary Architect Catering on Facebook.

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