Homemade Ice Cream Sundaes

Before this afternoon, I hadn't had an ice cream sundae in over 5 years. I don't think I'll ever make that mistake again. There's just something about vanilla ice cream with chocolate syrup that's much more magical than chocolate ice cream. Although maybe I should try chocolate ice cream with vanilla sauce... Anyway, back to this week's ice cream. If you don't have vanilla beans, nor access to them, 3 tbsp of vanilla extract will work alright, but the vanilla bean is worth the effort too.

Oh, and I've just launched a new page on the site called Shop. Lots of new stuff should be coming soon, but go over and check it out if you'd like. I'd sure appreciate it. And please feel free to shoot me an email and let me know what you'd like to see in there. Now, on to the recipe. The ice cream is of my own creation and the dark chocolate syrup recipe is from On Baking, by Sarah Labensky et al.

Ingredients:

• 2.5 cups heavy cream
• 2 vanilla beans
• 3 egg yolks
• 3 oz sugar
• pinch salt
• 2 oz cocoa powder
• 12 oz water
• 8 oz sugar
• 3 oz butter
• 1 oz heavy cream

Directions:

1. First, bring the 2.5 cups of heavy cream and the vanilla beans to a simmer in a saucepan and steep for 20 minutes.
2. Whisk together the egg yolks, sugar, and salt.
3. Temper the egg yolks into the cream by whisking them with a bit of hot cream and then stirring that back into the rest of the cream.
4. Heat this, stirring often, until it thickens slightly. Or cook to 170 degrees if you want to use a thermometer.
5. Chill this mixture and pour it into your ice cream maker.
6. While this chills, mix together the cocoa powder and enough water to make a paste.
7. Combine the rest of water and the sugar in a saucepan and heat to a boil.
8. Then whisk in the cocoa paste and simmer, stirring occasionally, for 15-20 minutes.
9. Remove the syrup from the heat and stir in the butter and the heavy cream until melted and uniform.
10. Once everything is made,  top the ice cream with syrup, chopped nuts, cherries, or whatever else you like.

What's your favorite sundae topping?

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Espresso Ice Cream Tarts? Yes please.

Ice cream tarts are the grown up version of the ice cream cake. I know, I know, it's not quite the same without the frosting clown on top, but I promise these won't disappoint.

Ice Cream-
Ingredients:

• 2 cups cream
• 2 tbsp espresso powder
• 1/4 cup sugar
• 3 egg yolks

Directions:

1. Steep cream, espresso powder, and sugar together for 15 minutes or longer, to infuse flavor in the cream.
2. Then, temper in the egg yolks by whisking a portion of simmering cream into the yolks, before adding them into the cream mixture.
3. Cook until thickened, stirring frequently.
4. Then chill the mixture and add it to your ice cream maker. Freeze it until the rest is ready. Oh, and it's pretty strong, and you should even have some left over to snack on.

Tart Shells-
Ingredients:

• 3 oz butter
• 2.5 oz sugar
• 3 egg yolks
• 6 oz AP flour

Directions:

1. Cream together the butter and sugar in a mixer until light and fluffy.
2. Add the egg yolks, one at a time. Beat well between each.
3. Add the flour, kneading to combine.
4. Chill the dough until cool and hard to work. Preheat the oven to 375 degrees F.
5. On a floured surface, roll out the dough until it's around 1/6th of an inch to 1/4 inch thickness.
6. Place into pans (Note: I used silicon muffin tins, for individual sized portions. Try using smaller pans for bite-sized tarts, or a regular size tart pan), trim excess off of top, and chill for 10 minutes.
7. Line the shells with foil and fill with pie weights, dry beans, or raw nuts (these have the added benefit of being edible once you're done) and bake for 12 minutes (or until the sides are set) before removing the foil and baking for an addition 3-4 minutes. The tart shells should be lightly golden brown.
8. Next, fill your cooled shells with ice cream and top with dark and white chocolate shavings. Eat straightaway (my favorite) or freeze until dessert.

What flavors do you think would make for good ice cream tarts?

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