Spache the Spatula

Ultimate Homemade Sundaes

Ultimate Homemade Sundaes

This was the last component to my Valentine’s Day meal, and quite possibly, the best. There is something to be said about eating a sundae, in which each part has been homemade, and that something is, “HOLY YUM!”

Obviously, this is not a “light,” or “refreshing” dessert. This is what you eat when you want to go all out. This is what you eat when you want to revel in being a total and complete glutton. This is what you eat when it’s Valentine’s Day 🙂

Mikey and I had the ice cream freshly-churned out of the ice cream maker on Valentine’s night:

Ultimate Homemade Sundaes

And then two days later we had to have another sundae 😡

The vanilla ice cream recipe that I used for this sundae is my all-time favorite. It is ridiculously creamy, and packed with a ton of true vanilla flavor that can stand up to the multitude of toppings.

Vanilla Bean Ice Cream

The hot fudge for this sundae is the best homemade hot fudge sauce I’ve tried. Yes, even better than my Bourbon Hot Fudge. The thing that I like most about it, is that it actually stays fudgy even after coming into contact with the cold ice cream.

Hot FudgeImage and video hosting by TinyPic

The caramel in this sundae is my absolute favorite part. It is positively outrageous! It’s deliciously salty-sweet, pumped up with a full vanilla bean. Trust me, you won’t be sad to have leftovers of this stuff around.

Ultimate Homemade SundaesUltimate Homemade Sundaes

The marshmallow cream is something that I’m not wild about on its own, but somehow completely transforms when added to this sundae into the most delicious thing. I should also mention that it makes for AWESOME Bluffernutter sandwiches (yes, that’s Bacon + Marshmallow Cream + Peanut Butter). Seriously, try it. I used vanilla bean paste in this to give it some extra vanilla flavor without using a whole vanilla bean. You could substitute extract, but you won’t have the pretty little vanilla specks in yours.

Ultimate Homemade Sundaes

Ultimate Homemade Sundaes

ingredients:

  • Vanilla Bean Ice Cream
  • Hot Fudge (recipe below)
  • Salted Vanilla Bean Caramel Sauce (recipe below)
  • Vanilla Marshmallow Cream (recipe below)
  • Marcona almonds, chopped
  • Cherry, to top (I used THESE, which are roughly 100x tastier than typical Maraschino cherries)
  1. Seriously, make your sundae however you want.

Hot Fudge

recipe slightly adapted from here

ingredients:

  • 2/3 cup heavy cream
  • 1/2 cup organic light corn syrup
  • 1/3 cup tightly-packed dark muscovado sugar
  • 1/4 cup unsweetened Dutch-processed cocoa powder
  • 1/4 tsp kosher salt
  • 6 ounces bittersweet chocolate (I used 70%)
  • 2 tbsp unsalted butter
  • 1 tsp pure vanilla extract
  1. In a medium sauce pan, bring cream, corn syrup, sugar, cocoa, salt, and half of the chocolate to a boil, stirring until chocolate is melted. Reduce heat and cook for approximately 5 minutes, stirring occasionally.
  2. Remove from heat and stir in the butter, vanilla, and remaining chocolate. Stir until smooth. Cool to warm before serving. (The sauce also reheats very well in the microwave.)

Salted Vanilla Bean Caramel

recipe from here

ingredients:

  • 1 cup (225g) granulated sugar
  • 1 1/4 cups heavy cream
  • 1 vanilla bean, split in half lengthwise and seeds scraped
  • 1/4-1/2 tsp kosher salt, depending on taste
  • 1 tsp pure vanilla extract
  1. In a medium, heavy-bottom saucepan, spread the sugar in an even layer.
  2. In a small bowl or measuring cup, combine the cream and vanilla bean seeds; set aside.
  3. Heat the sugar over medium-low heat. Stir gently until all (or most) of the sugar has melted. Once it reaches a dark amber color, immediately remove it from the heat.
  4. Carefully pour in the cream, whisking to combine. Stir in the vanilla extract and salt. If you have any hardened clumps of sugar, stir the caramel over low heat until they have melted.

Vanilla Marshmallow Cream

recipe slightly adapted from here

ingredients:

  • 3 large egg whites, at room temperature
  • 2 cups organic light corn syrup
  • 1/2 tsp kosher salt
  • 1-2 cups sifted confectioners’ sugar
  • 1 tbsp vanilla paste
  1. In the bowl of an electric mixer fitted with the whisk attachment, combine the egg whites, corn syrup, and salt. Beat on high speed four about 5 minutes until the mixture has thickened and doubled.
  2. Reduce the speed to low and add in the vanilla, and the sugar (to taste).

Image and video hosting by TinyPicUltimate Homemade Sundaes

   

8 Responses to “Ultimate Homemade Sundaes”

  1. Tom — February 23, 2012 at 10:18 am

    Mmmmmmmmmmmmmmmm!!!

  2. Kate — March 1, 2012 at 7:59 am

    That looks amazing and I was so happy to see that the marshmallow cream was vegetarian too! You know a bourbon-soaked cherry would be good on top, as well or one of these: http://gardenofeatingblog.blogspot.com/2011/08/ho…. One question, do you think this would make enough for a sundae party with a dozen or so people? My husband's birthday is coming up in April and I bet he would love this. Thanks!

    • Rachael replied: — March 1st, 2012 @ 12:37 pm

      Thank you so much!

      A Bourbon Soaked Cherry would be lovely! I actually have a Cherry Bourbon Ice Cream recipe here on my blog: http://www.spachethespatula.com/vanilla-cherry-bo

      The marshmallow cream is more than enough for a dozen people, and the caramel makes a little over a regular-sized mason jar full. The hot fudge could probably stretch depending on how much each person wants, but it wouldn't be a bad idea to make at least 1.5x the recipe.
      If you plan on making your own ice cream and follow my Vanilla recipe, that definitely won't be enough for everyone and I would suggest tripling it if everyone would want a big helping; otherwise, doubling it should be fine!

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