I scream! You scream! We all scream for ice cream! It’s National Sundae Day and you know what that means… cool, creamy, delicious sundaes served with a topping of ancient history. Did you know that Hot Fudge Sundaes have ancient origins? Check out our blog post, Hot Fudge Sundae: A Dessert 5,000 Years in the Making, to learn more about this yummy combination of past and present. And don’t miss our version written just for kids here.
So now that you’ve read all about the sundae’s history, it’s time to get in the kitchen! Gather your favorite toppings and use our recipes below to make a sundae for the history books.
*If you’re feeling very brave, click here to find an ice cream recipe used by Thomas Jefferson. You can even freeze it without a freezer!
This outstanding vanilla bean ice cream recipe is a custard ice cream infused with three vanilla beans, more than most recipes call for. This makes it an expensive treat – but what a treat! The other unusual ingredients here are the dry milk and raw sugar, which enhance the strong vanilla flavor.
- 4 C milk
- ¾ C cream
- 3 vanilla beans
- 7 egg yolks
- 2/3 ounces raw (turbinado) sugar
- ½ C nonfat dry milk
- Warm the milk and cream in a medium saucepan until it is hot, but not simmering.
- With a sharp knife, slice down the length of each vanilla bean, spread them open and scrape the seeds out into the pan, then add the bean pods.
- Boil the milk then immediately reduce to a simmer. Simmer 10 minutes.
- Remove from fire and allow to cool.
- Whisk egg yolks and sugar until light and foamy.
- Slowly pour the milk into the egg mixture, stirring to blend.
- Whisk in the milk powder.
- Pour entire mixture back into the saucepan and cook over medium heat until the custard thickens slightly and reaches about 70 C (160F).
- Strain custard through a sieve.
- Allow to cool.
- Cover surface of custard with plastic wrap and chill overnight.
- Pour into ice cream maker.
Note – this recipe makes 1.5 quarts
Recipe courtesy of Rachael Ray
Total Time: 22 min
Prep: 15 min
Cook: 7 min
Yield: 4 servings
- 8 ounces bittersweet chocolate chopped (you can use morsel if you don’t want to chop chocolate)
- 1/2 cup very strong black coffee
- 3 tablespoons salted butter, cut into pieces
- 4 tablespoons (three turns around the pan) heavy cream
- 1/2 teaspoon cinnamon
- In a heavy saucepan over medium low heat melt the chocolate and the coffee; once melted remove pan from heat and stir in the butter, cream, and cinnamon.
- Scoop ice cream into serving dishes top with sauce and toppings of your choice.