|make your stomach happy||.||
Personally, I’m of the opinion that there’s no point in wasting that pricey pint of gourmet Ben & Jerry’s by burying it beneath so many other ingredients that you can barely taste the ice cream’s original flavor. Keep your sundaes simple with a good, creamy vanilla ice cream, preferably made with real vanilla bean for flavor; and if you must use anything other than vanilla, it’s best to stick with similarly straightforward flavors, like chocolate, coffee, or strawberry. Complex ice cream flavors have a tendency to compete too much with all the other good stuff people will be loading up on top of their scoops.
Of course, a sundae isn’t a sundae if it’s not smothered in a rich sauce …
homemade hot fudge sauce
Hershey’s chocolate syrup doesn’t even come close to being an adequate substitute for real hot fudge sauce. Thick, gooey, and full of dark, rich chocolate-y goodness.
1/3 cup milk
Combine all ingredients except vanilla in a sauce pan and bring the mixture to a gradual boil over medium heat, stirring frequently. Boil for 7 or 8 minutes, until the mixture is glossy, smooth and thick. Remove from heat and stir in the vanilla. Serve straight away, or save it for up to a few weeks by letting it cool down completely, then covering tightly and refrigerating. Reheat gently in a double boiler (for a makeshift version, place the fudge sauce in a heatproof container, pop it in a slightly larger pot, and add water to the outer pot. Bring the water to a boil and cook until the sauce is nice and melty).
2 Tbsp. orange juice
2 Tbsp. water
2 tbsp. sugar
1 tsp. cornstarch
yields about ¾ - 1 cup, enough for 4-6 sundaes
Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and cook 2-3 minutes on simmer until the sauce is no longer opaque but a glossy, thick, translucent red. Mash up some of the strawberries while the sauce is cooking.