"I always think of my father when I think of ice cream," Lissa Doumani says. "When we were growing up, we had to have different ice creams for the kids and for Dad—we couldn't touch his stash." Carl has very specific rules about his sundaes: He loves the caramel and hot fudge sauces but refuses to add whipped cream or a cherry.
Plus: More Dessert Recipes and Tips
Hot Fudge Sauce
1/2 pound bittersweet chocolate, coarsely chopped
1 cup water
1/4 cup plus 2 tablespoons sugar
1/4 cup light corn syrup
1/4 cup unsweetened cocoa powder
1 tablespoon instant espresso mixed with 1 teaspoon water
1 cup sugar
1 tablespoon light corn syrup
1 cup heavy cream
2 tablespoons unsalted butter
For the Sundaes
Vanilla ice cream
1/2 cup chopped nuts
How to Make It
Step 1 MAKE THE SUNDAES
Melt the chocolate in a small saucepan set in a larger pan of simmering water; stir until smooth. Meanwhile, in a medium saucepan, combine the water with the sugar and corn syrup and bring to a boil over high heat. Whisk in the cocoa powder, reduce the heat to moderate and cook, stirring, until slightly thickened, about 3 minutes. Remove the pan from the heat and whisk in the melted chocolate and espresso dissolved in water.
Step 2 MAKE THE SUNDAES
In a medium saucepan, combine the sugar and corn syrup and cook over moderately high heat, without stirring, until a deep-amber caramel forms, about 6 minutes. Using a wet pastry brush, wash down any crystals from the side of the pan. Remove the pan from the heat and carefully stir in the cream and butter; the sauce will bubble up. Cook the caramel sauce over moderate heat for 5 minutes, stirring occasionally.
Step 3 MAKE THE SUNDAES
Spoon the ice cream into sundae glasses or bowls. Top with the hot fudge and caramel sauces, sprinkle with nuts and serve.
The hot fudge and caramel sauces can be refrigerated for up to 1 week. Rewarm them before serving.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.