Acme Hot Fudge Sundaes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 cup sugar
- 1 cup water
- 1 cup unsweetened cocoa powder
- 2 tablespoons brandy
- 1 cup whole milk
- 1/2 cup sugar
- 5 large egg yolks
- 3/4 cup sugar
- 1/2 cup bourbon
- sweetened whipped cream
- 1 cup dried tart cherries
- 1 vanilla bean, split lengthwise
- 1/4 cup malted milk powder
- Carbohydrate 75 g(25%)
- Cholesterol 194 mg(65%)
- Fat 37 g(57%)
- Fiber 6 g(26%)
- Protein 8 g(17%)
- Saturated Fat 22 g(110%)
- Sodium 58 mg(2%)
- Calories 687
PreparationFor ice cream: Whisk first 3 ingredients in medium saucepan to blend. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks and sugar in bowl to blend. Gradually whisk in hot cream mixture; return to saucepan. Stir over medium heat until mixture coats back of spoon, about 3 minutes (do not boil). Stir in brandy; chill until cold. Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm. For bourbon hot fudge sauce: Whisk cocoa powder and sugar in heavy large saucepan to blend. Gradually whisk in water and espresso powder. Whisk over medium heat until mixture comes to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in bourbon. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat until just pourable.) For dried cherry topping: Stir wine and sugar in medium saucepan over medium-low heat until sugar dissolves. Add cherries; simmer until liquid is almost evaporated, about 20 minutes. Divide half of hot fudge sauce among 8 cups. Top with a few cherries, then scoop of ice cream. Repeat layering with ice cream, sauce, and cherries. Top each with whipped cream and serve.
PreparationFor ice cream: Whisk first 3 ingredients in medium saucepan to blend. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks and sugar in bowl to blend. Gradually whisk in hot cream mixture; return to saucepan. Stir over medium heat until mixture coats back of spoon, about 3 minutes (do not boil). Stir in brandy; chill until cold. Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm. For bourbon hot fudge sauce: Whisk cocoa powder and sugar in heavy large saucepan to blend. Gradually whisk in water and espresso powder. Whisk over medium heat until mixture comes to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in bourbon. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat until just pourable.) For dried cherry topping: Stir wine and sugar in medium saucepan over medium-low heat until sugar dissolves. Add cherries; simmer until liquid is almost evaporated, about 20 minutes. Divide half of hot fudge sauce among 8 cups. Top with a few cherries, then scoop of ice cream. Repeat layering with ice cream, sauce, and cherries. Top each with whipped cream and serve.
