Super Sundae

Serves: 5

Isabella Feil

1 January 1970

Based on User reviews:

37

Spice

44

Sweetness

55

Sourness

40

mins

Prep time (avg)

4.3

Difficulty

Ingredients:

1 cup

Coffee (very hot)

3 cup

Sugar (plus 1 tablespoon)

1.25 cup

Light Corn Syrup

230 g

Semi Sweet Chocolate

2 tbsps

Unsalted Butter

1 cup

Water (plus 2 tablespoons)

4 large

Egg White

1 pinch

Salt

1 pinch

Cream Of Tartar

2 tsps

Vanilla Extract

Directions:

1

In a medium bowl, whisk together the coffee, sugar and cocoa

2

Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth

3

Place the chocolate and butter in a large, dry bowl set over barley simmering water

4

When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended

5

The sauce is best if left to ripen for a full day before serving

6

Note: For Hot Fudge Sauce place a heat proof container of sauce in a pan of hot water and set it over very low heat

7

Stir the sauce until warm

8

; Finely chop the chocolate and put into it in a medium bowl

9

Add the hot coffee and gently stir with a whisk until smooth and blended

10

Stir in the corn syrup

11

; In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees (firm ball)

12

In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy

13

Still working, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks

14

With the mixer on slow, carefully drizzle in the hot syrup

15

Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes

16

Turn the mixer to low and whisk in the vanilla extract

17

Let fluff set up on a sheet pan and set aside

18

VANILLA ICE CREAM: 1 vanilla bean 1 1/2 cups milk 1 1/2 cups heavy cream 1 cup lightly packed light brown sugar 7 large egg yolks 1 teaspoon vanilla extract Split the vanilla bean lengthwise

19

Scrape out the seeds

20

Reserve all

21

Put the seeds, pod halves, milk, cream, and 1 tablespoon sugar in heavy bottomed, medium size saucepan

22

Bring to a scald over low heat

23

In the meantime, put the brown sugar, egg yolks and vanilla extract in a large bowl and whisk just to blend

24

While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up

25

Return everything to the saucepan and cook while stirring with a wooden spoon

26

Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch

27

The custard is done when it has thickened slightly and can evenly coat the back of a spoon

28

Do not let the custard come to a boil

29

Strain the custard through a fine sieve

30

Press out all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice

31

Let cool, stirring occasionally

32

Transfer to an ice cream machine and freeze according to manufacturer's instructions

33

Put the finished ice cream in a storage container and freeze until firm

34

TO ASSEMBLE: Place ice cream in a bowl of your choice and garnish with hot chocolate sauce

35

Enjoy