Vice Cream Sundae

  August 11, 2021   Read time 2 min
Vice Cream Sundae
This boozy version of an ice cream sundae is a truly decadent adult dessert. Some of your favorite adult beverages are infused throughout the treat. The sundae starts with a homemade ice cream spiked with coffee liqueur. The result is a uniquely delicious coffee ice cream, but with a kick.

Scoops of this homemade ice cream are spooned into a chilled rocks glass and then topped with all the classic sundae toppings. First there is a drizzle of hot fudge sauce, warmed with a bit of whiskey. Then there is a dollop or two of whiskey-infused whipped cream and a sprinkle of sliced almonds. Finally, no sundae is complete without a cherry on top! Here bourbon-infused cherries are threaded on a toothpick and placed on the rim of the glass just as you would a cocktail.

Ingredients:

Coffee Liqueur Ice Cream:

  • 2 cups heavy cream

  • 2 cups whole milk

  • 3/4 cup granulated sugar

  • 2 1/2 tablespoons espresso

  • 6 large egg yolks

  • 1/2 cup coffee liqueur

  • 6 large egg yolks

Spiked Sundae Toppings:

  • 1 cup heavy whipping cream

  • 1 tablespoon powdered sugar

  • 1 teaspoon whiskey

  • 1/2 cup fudge sauce

  • 1 tablespoon whiskey

  • 1/4 cup sliced almonds

  • 12 each Bourbon soaked dark cocktail maraschino cherries

Instructions:

# In a large saucepan, combine the heavy cream, whole milk, sugar, espresso powder and coffee liqueur.

# Bring to a gentle boil over medium heat. Remove from heat.

# In the bowl of a stand mixer, beat the egg yolks.

# Slowly beat in 1 cup of the hot cream into the egg yolks.

# Gradually add the tempered egg mixture back into the pan of hot cream. Cook over medium-low heat while continuously stirring and until the mixture thickens (about 5 min).

# Cover the surface of the hot cream with plastic wrap to keep a skin from forming. Chill in the refrigerator overnight.

# Remove from the refrigerator and churn according to manufacturer’s directions.

# Place in a freezer safe container and freeze until firm enough to scoop and assemble the sundaes.

# When ready to assemble the sundaes, prepare the spiked toppings. In the bowl of a stand mixer, whip the heavy cream with the powdered sugar and whiskey until stiff peaks form. Refrigerate while preparing the other toppings.

# In a microwave safe bowl, combine the hot fudge sauce with the whiskey. Warm for 20 seconds until it is a drizzling consistency.

# Scoop the ice cream into a rocks glass.

# Top with spiked hot fudge.

# Add a dollop of the spiked whipped cream.

# Sprinkle with sliced almonds.

# Thread two of the bourbon soaked cocktail cherries on a toothpick and use to garnish the rocks glass.


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