Inspired by bubble tea, Bill Kim tops his ice cream sundae with chewy tapioca pearls cooked in lemonade. Slideshow: Ice Cream Sundaes 

Bill Kim
July 2013

Gallery

© John Kernick

Recipe Summary

total:
25 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine the water with 1 cup of the lemon juice and 1 cup of the sugar and bring to a boil, stirring to dissolve the sugar. Add the tapioca and cook over moderate heat, stirring often, until the pearls are plumped and tender, 3 to 5 minutes. Remove the tapioca from the heat and let cool to room temperature, stirring occasionally. Do not refrigerate.

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  • Meanwhile, in another medium saucepan, combine the diced peaches, blueberries, smashed ginger and salt with the remaining 1 1/2 tablespoons of lemon juice and 1/4 cup of sugar and bring to a boil. Simmer over moderately low heat until the compote is deep purple and slightly thickened, about 10 minutes. Scrape the compote into a heatproof bowl and let cool completely. Pick out the ginger.

  • Scoop vanilla ice cream into glasses or bowls and top with the peach-blueberry compote. Garnish the sundaes with the tapioca and serve.

Make Ahead

The peach-blueberry compote can be refrigerated in an airtight container for up to 1 week.

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