Acme Hot Fudge Sundaes
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
46
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2.25 cups
Whipping Cream1 cup
Whole Milk1 cup
Malted Milk (powder)5 large
Egg Yolk1 cup
Sugar2 tbsps
Brandy1 cup
Unsweetened Cocoa Powder1 cup
Water1 tbsp
Instant Espresso Powder1 cup
Bourbon1.5 cups
Merlot1 cup
Dried Tart CherriesDirections:
1
Stir in brandy; chill until cold
2
For ice cream: Whisk first 3 ingredients in medium saucepan to blend
3
Scrape in seeds from vanilla bean; add bean
4
Bring to simmer
5
Whisk yolks and sugar in bowl to blend
6
Gradually whisk in hot cream mixture; return to saucepan
7
Stir over medium heat until mixture coats back of spoon, about 3 minutes (do not boil)
8
Stir in brandy; chill until cold
9
Process custard in ice cream maker according to manufacturer's instructions
10
Transfer ice cream to container; cover and freeze until firm
11
Whisk first 3 ingredients in medium saucepan to blend
12
Scrape in seeds from vanilla bean; add bean
13
Bring to simmer
14
Whisk yolks and sugar in bowl to blend
15
Gradually whisk in hot cream mixture; return to saucepan
16
Stir over medium heat until mixture coats back of spoon, about 3 minutes (do not boil)
17
Process custard in ice cream maker according to manufacturer's instructions
18
Transfer ice cream to container; cover and freeze until firm
19
For bourbon hot fudge sauce: Whisk cocoa powder and sugar in heavy large saucepan to blend
20
Gradually whisk in water and espresso powder
21
Whisk over medium heat until mixture comes to boil
22
Remove from heat
23
Add chocolate; whisk until smooth
24
Whisk in bourbon
25
(Can be made 1 day ahead
26
Cover; chill
27
Rewarm over low heat until just pourable
28
) Whisk cocoa powder and sugar in heavy large saucepan to blend
29
Gradually whisk in water and espresso powder
30
Whisk over medium heat until mixture comes to boil
31
Remove from heat
32
Add chocolate; whisk until smooth
33
Whisk in bourbon
34
(Can be made 1 day ahead
35
Cover; chill
36
Rewarm over low heat until just pourable
37
) For dried cherry topping: Stir wine and sugar in medium saucepan over medium-low heat until sugar dissolves
38
Add cherries; simmer until liquid is almost evaporated, about 20 minutes
39
Divide half of hot fudge sauce among 8 cups
40
Top with a few cherries, then scoop of ice cream
41
Repeat layering with ice cream, sauce, and cherries
42
Top each with whipped cream and serve
43
Stir wine and sugar in medium saucepan over medium-low heat until sugar dissolves
44
Add cherries; simmer until liquid is almost evaporated, about 20 minutes
45
Divide half of hot fudge sauce among 8 cups
46
Top with a few cherries, then scoop of ice cream
47
Repeat layering with ice cream, sauce, and cherries
48
Top each with whipped cream and serve