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the
full
scoop make
a divine ice cream sundae
by Yee-Fan Sun
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2 3
continued from page 2
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butterscotch sauce
Yes, it’s pretty much 100% pure
fat. Which is why it tastes so damn good.
1/2 cup cream
4 Tbsp. butter
1/3 cup brown sugar
yields a
little over ½ cup, enough for 4-6 sundaes
Heat the butter and the cream over medium heat until the butter’s
melted. Stir in the brown sugar and cook for 10 minutes or so, until the
sauce is thick, shiny and smooth. Serve warm over ice cream.
finishing touches
Part of the beauty of a sundae is, of course, in its extravagance. While
a scoop of French vanilla slathered in a luxurious hot fudge sauce is,
of course, simple, elegant, and perfectly tasty, sundaes aren’t really
about restraint. Embellishment options are, of course, practically
endless, but if you’re in need of some inspiration, try adding any (or
many) of the following for the ultimate in sundae decadence …
Baked bases: brownies, pound cake, crepes
Dry toppings: crushed oreos, chocolate sprinkles, crushed nuts,
candy
Fresh fruit toppings: berries, pineapple, coconut, bananas,
peaches – really, whatever’s in season works beautifully
Whipped cream: I’m a whipped cream snob – there’s just no
comparison between the stuff that comes out of an aerosol can, and the
real stuff, fresh whipped into soft, dreamy peaks. Making whipped cream
is so easy that there’s absolutely no excuse for settling for anything
less: just make sure you use heavy whipping cream, very cold, and beat
on high until the cream can just hold its shape. Don’t overbeat, or
you’ll end up with something resembling butter in consistency. Sugar
can be added to taste once the cream has begun to acquire some body,
midway through the whipping process.
Garnishes: fresh mint leaves, maraschino cherries (with stems, of
course)
o
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