The Edmond Sun

Food

July 30, 2012

Six ways to sundae

MCT NEWS — It’s funny to think that maraschino cherries, whipped cream cans and chocolate syrup in a squeeze bottle coexist in the same dessert galaxy with basil sorbets and pink peppercorn-tinged ice cream. Whether it’s avant-garde fare or traditional, the sundae is a universal summer treat.

These recipes will take you six ways to sundae, with fresh lemon-blueberry syrup, vanilla butterscotch, extra-bittersweet fudge and even bacon peanut brittle. And if there’s a cherry on top, it better be a Bing.

Elvis the Fat Years Sundae

Makes 1 quart

Ingredients:

3 ripe bananas, sliced

1 cup brown sugar

1/2 cup water

2 cups heavy cream

1 cup whole milk

1 teaspoon salt

3 egg yolks

1 cup granulated sugar

1/2 cup Bacon Peanut Brittle, chopped (see recipe)

Directions:

In large, heavy-bottomed, nonreactive saucepan, combine bananas, brown sugar and water. Cook over medium heat, stirring occasionally, until bananas are completely mushy, about 10 minutes. Don’t let mixture burn. Puree mixture in a blender. Fill large bowl with ice and water; set bowl in ice bath. Get sieve ready.

Using same saucepan, combine cream, milk and salt. Cook, stirring occasionally, until hot but not boiling. Meanwhile, whisk together banana puree, egg yolks and granulated sugar until well blended. Slowly pour in half hot cream mixture, whisking constantly. Transfer back to saucepan. Cook, stirring constantly with a rubber spatula and being sure to scrape bottom, until liquid begins to steam and you can feel spatula scrape against the bottom, 2-3 minutes.

Remove custard from heat, and immediately pour it through a sieve into the clean bowl you set up for the ice bath. Let cool. Transfer to an ice cream maker and spin according to manufacturer’s instructions. Fold in brittle, then transfer to an airtight container, cover and freeze up to 1 week. Or, serve ice cream over banana slices, and top it with shards of brittle for Elvis sundaes.

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