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.

By Tara Lane
June 2006

Gallery

Credit: © John Kernick

Recipe Summary

active:
25 mins
total:
55 mins
Yield:
8
Advertisement

Ingredients

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.

    Advertisement

  • 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.

Suggested Pairing

A lightly sweet, fruity Lindemans Framboise raspberry lambic ale from Belgium will echo the ripe berries Tara Lane serves with the ice cream.

Advertisement
© Copyright 2022 Food & Wine. All rights reserved. Printed from https://www.foodandwine.com 07/07/2022