BUTTERSCOTCH SUNDAE WITH VIETNAMESE COFFEE ICE CREAM
The perfect butterscotch sundae, in my opinion, requires good coffee ice cream and home-made butterscotch sauce. This Vietnamese coffee ice cream, based on a recipe by David Lievowitz, is a snap to make, is low in fat, and has an ever-so-subtle touch of cinnamon and nutmeg. And the even simpler topping beats anything I ever bought in a jar.
Ice cream ingredients:
1 1/2 cups espresso
1 1/2 cups condensed milk
1/2 cup half and half
1/4 t cinnamon
1/4 t cardamom
1 pinch nutmeg
Sauce ingredients:
1/3 cup dark corn syrup
1/2 cup + 2 T light brown sugar
1/4 t salt
1/3 cup evaporated milk
2 T butter
1 T vanilla extract
Directions:
1. In a 1-quart measuring cup, combine the spices, freshly brewed espresso, condensed milk and half and half, and chill the mixture in the refrigerator for at least a couple of hours.
2. Pour the mixture into your ice-cream maker and follow its directions. Then pack the mixture into a suitable container (the ice cream may become a wee bit soupy by the time you're done) and store it in your freezer until it reaches a somewhat firmer consistency.
3. While the ice cream is churning, place all of the sauce ingredients, except the vanilla, in a small, heavy saucepan and stir as you bring the mixture to a boil.
4. Boil for two or three minutes, stirring constantly.
5. Add the vanilla and leave in a warm spot in your kitchen until the ice cream is ready to serve. Then assemble your sundae, which does not (in my opinion) require any whipped cream or cherry on top. Store leftover sauce in the refrigerator and reheat before using.
The perfect butterscotch sundae, in my opinion, requires good coffee ice cream and home-made butterscotch sauce. This Vietnamese coffee ice cream, based on a recipe by David Lievowitz, is a snap to make, is low in fat, and has an ever-so-subtle touch of cinnamon and nutmeg. And the even simpler topping beats anything I ever bought in a jar.
Ice cream ingredients:
1 1/2 cups espresso
1 1/2 cups condensed milk
1/2 cup half and half
1/4 t cinnamon
1/4 t cardamom
1 pinch nutmeg
Sauce ingredients:
1/3 cup dark corn syrup
1/2 cup + 2 T light brown sugar
1/4 t salt
1/3 cup evaporated milk
2 T butter
1 T vanilla extract
Directions:
1. In a 1-quart measuring cup, combine the spices, freshly brewed espresso, condensed milk and half and half, and chill the mixture in the refrigerator for at least a couple of hours.
2. Pour the mixture into your ice-cream maker and follow its directions. Then pack the mixture into a suitable container (the ice cream may become a wee bit soupy by the time you're done) and store it in your freezer until it reaches a somewhat firmer consistency.
3. While the ice cream is churning, place all of the sauce ingredients, except the vanilla, in a small, heavy saucepan and stir as you bring the mixture to a boil.
4. Boil for two or three minutes, stirring constantly.
5. Add the vanilla and leave in a warm spot in your kitchen until the ice cream is ready to serve. Then assemble your sundae, which does not (in my opinion) require any whipped cream or cherry on top. Store leftover sauce in the refrigerator and reheat before using.