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. More Ice Cream Sundaes
The graham–cracker ice cream can be prepared up to 2 days ahead and kept in the freezer.
A lightly sweet, fruity Lindemans Framboise raspberry lambic ale from Belgium will echo the ripe berries Tara Lane serves with the ice cream.