Chocolate Sundaes

2017-12-30

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Recipe

Whisk yolks and sugar in medium bowl to blend. Bring cream, half and half, cinnamon stick, vanilla bean and ground cinnamon to boil in heavy medium saucepan. Gradually whisk cream into yolks; return to saucepan. Stir over medium heat until custard thickens, about 7 minutes (do not boil). Mix in extract and rum. Chill. Strain custard. Process in ice cream maker according to manufacturer`s instructions. Freeze in covered container. Melt chocolate in top of double boiler over simmering water. Set aside. Beat yolks and sugar in medium bowl to blend. Bring half and half, cream, honey, cocoa and salt to boil in heavy medium saucepan. Gradually whisk cream mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens, about 10 minutes (do not boil). Whisk in melted chocolate, then tequila and vanilla. Chill. Process mixture in ice cream maker according to manufacturer`s instructions. Freeze in covered container. Bring cream to boil in medium saucepan. Remove from heat. Add chocolate and vanilla; whisk until smooth. (Ice creams and sauce can be made 3 days ahead. Cover sauce and chill. Rewarm sauce before using.) Preheat broiler. Arrange bananas on baking sheet. Brush with butter. Broil until brown, about 4 minutes. Place some warm sauce, then 1 tablespoon nuts into each ice cream goblet. Top with 1 scoop of each ice cream then bananas and more sauce and nuts.

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Nutritional Info

This information is per serving.

  • Protein

    10
  • Fat Total

    58
  • Calories

    188
  • Sodium

    10