Special Occasion Hot Fudge Sundaes
Ready In: 1 hr 45 mins
Serves: 8
Ingredients
Ice Cream
- 2 1⁄4 cups whipping cream
- 1 cup whole milk
- 1⁄4 cup instant malted milk powder
- 1 vanilla bean, split lengthwise
- 5 large egg yolks
- 3⁄4 cup sugar
- 2 tablespoons brandy
Bourbon Hot Fudge Sauce
- 1 cup unsweetened cocoa powder
- 1⁄2 cup sugar
- 1 cup water
- 1 tablespoon instant espresso powder or 1 tablespoon instant coffee powder
- 10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, chopped
- 1⁄2 cup Bourbon
Dried Cherry Topping
- 1 1⁄2 cups merlot
- 1⁄4 cup sugar
- 1 cup dried tart cherry
- sweetened whipped cream
Directions
- For Ice Cream: Whisk first 3 ingredients in medium saucepan to blend. Scrape in seeds from vanilla bean; add bean. Bring to simmer.
- Whisk yolks and sugar in bowl to blend. Gradually whisk in hot cream mixture; return to saucepan.
- Stir over medium heat until mixture coats back of spoon, about 3 minutes (do not boil).
- Remove vanilla bean and stir in brandy; chill until cold.
- Process custard in ice cream maker according to manufacturer's instructions.
- Transfer ice cream to container; cover and freeze until firm.
- For Bourbon Hot Fudge Sauce: Whisk cocoa powder and sugar in heavy large saucepan to blend. Gradually whisk in water and espresso powder. Whisk over medium heat until mixture comes to boil. Remove from heat.
- Add chocolate; whisk until smooth. Whisk in bourbon. This can be made 1 day ahead. Cover; chill. Rewarm over low heat until just pourable.
- For Dried Cherry Topping: Stir wine and sugar in medium saucepan over medium-low heat until sugar dissolves. Add cherries; simmer until liquid is almost evaporated, about 20 minutes.
- To make sundaes: Divide half of hot fudge sauce among 8 cups. Top with a few cherries, then scoop of ice cream. Repeat layering with ice cream, sauce, and cherries. Top each with whipped cream and serve.
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