Superbowl Sundaes

While trying to come up with an idea of what to make for dessert on Superbowl Sunday, I thought of the idea to make sundaes and thought that it was a cute play on words. It also gave me the opportunity to make vanilla bean ice cream again (I made it for Thanksgiving too) so there is now a picture to go along with the original post. I buy my vanilla beans online at http://www.beanilla.com/ because they have a larger selection and the price is so much cheaper. I bought eleven beans for $18.10 (including shipping), at my local grocery store they cost $7-8 per bean. Plus I like that they vacuum seal them at Beanilla so they stay fresh so much longer.

Superbowl Sundaes:

Vanilla Bean Ice Cream

Caramel Sauce

Chocolate Sauce

Vanilla Cream

Cherries

Sliced Banana

Sprinkles

Caramel Sauce

Caramel Sauce:

Source: The Ultimate Ice Cream Book

Ingredients:

1 c heavy cream warmed

1 c sugar

½ c water

1 tsp vanilla

Directions:

1. Place the cream in a small saucepan set over low heat. Cover and keep warm while making the caramel.

2. Combine the sugar and water in a large, heavy saucepan and place over medium heat.
3. Stir until the sugar dissolves and the syrup is clear.

4. As the syrup boils, use a wet pastry brush to wash down any sugar crystals that form on the side of the pan.

5. Continue to cook without stirring until the syrup is golden brown.

6. Immediately remove from the heat and slowly add the warm cream, stirring constantly.

7. The caramel will split and rise up, so do this carefully.

8. The sugar may also form a clump on the bottom of the pan. If this occurs, return the pan to low heat and stir until the caramel dissolves into the cream completely.

9. Let simmer for 2 minutes.

10. Remove from the heat and stir in the vanilla.

11. Serve warm or at room temperature.

Yields: 1 1/3 c.

Chocolate Sauce

Chocolate Sauce:

Source: The Ultimate Ice Cream Book

Ingredients:

¼ c unsalted butter

2 oz unsweetened chocolate

¾ c. sugar

2 T unsweetened cocoa powder

½ c heavy whipping cream

2 tsp vanilla

Directions:

1. Melt the butter and chocolate together over a double boiler or in a large metal or glass bowl over a pan of simmering water.

2. Combine the sugar and the cocoa in another bowl.

3. Stir the heavy whipping cream into the sugar & cocoa and mix until a thick paste forms.

4. Stir the chocolate paste into the melted chocolate and butter.

5. Cook the mixture over simmering water for 5 minutes, stirring constantly.

6. Whisk in the vanilla.

7. Serve warm or at room temperature.

Yields: 1 ½ cups