Graham Cracker Ice Cream Sundaes with Raspberries
Paul Kahan's pastry chef at Blackbird, Tara Lane, created this ridiculously simple ode to the classic campfire dessert s'mores. "I love hidden flavors," she says, which is why she folds nutty graham cracker crumbs into vanilla ice cream and adds a splash of balsamic vinegar to the luscious brown butter sauce. A lightly sweet, fruity Lindemans Framboise raspberry lambic ale from Belgium will echo the ripe berries Lane serves with the ice cream.
Graham Cracker Ice Cream Sundaes with Raspberries
Graham Cracker Ice Cream Sundaes with Raspberries
© John Kernick
Graham Cracker Ice Cream Sundaes with Raspberries
- ACTIVE: 25 MIN
-
TOTAL TIME:
55 MIN
- SERVINGS: 8
Ingredients
- 2 pints vanilla ice cream, softened slightly
- 1 1/2 cups graham cracker crumbs (7 ounces)
- 1 stick (4 ounces) unsalted butter
- 2 1/2 tablespoons balsamic vinegar
- 2 pints raspberries
Directions
- In a standing mixer or working in batches in a food processor, blend the softened ice cream with the graham cracker crumbs. Transfer to a plastic container, press plastic wrap directly onto the surface of the ice cream, cover and freeze until firm, at least 30 minutes.
- In a small saucepan, cook the butter over moderate heat, stirring occasionally, until golden brown and fragrant, about 5 minutes. Transfer the browned butter to a heatproof bowl and stir in the vinegar.
- Spoon the berries into bowls and drizzle with the warm brown-butter balsamic sauce. Scoop the ice cream over the berries and serve right away.
Make Ahead
The graham-cracker ice cream can be prepared up to 2 days ahead and kept in the freezer.
Graham Cracker Ice Cream Sundaes with Raspberries
Become a fan
Follow us