Friday, March 25, 2011
Honey-Caramel Ice Cream Sundaes
It's Friday! Woop. Woop! The only bummer about Fridays, for the next 11 weeks, is that Andy has a class until 10pm. Yup. Meaning that my Friday nights will pretty much consist of me hanging out with the dogs at home. I'm so exciting, aren't I?!
With the exception of this Friday night. My friend Kendra and I just had dinner at Varanese (you know, my fave restaurant in all of Louisville). Needless to say, I'm in a rather food-induced sort of coma. It was so friggin' good.
Yeah, I waited until the last minute to post the last poll winner, didn't I? I promise, I try to post them earlier, but life gets in the way. Busy busy, as can be. But you'll forgive me, I'm sure. After you see how awesome this ice cream is. =) Oh... and don't forget to vote for the new poll down below!
Adapted from The Perfect Scoop
1/2 cup honey (buy local! - if you can)
1 & 1/2 cups whole milk
1/4 cup sugar
pinch of salt
1 & 1/2 cups heavy whipping cream, plus 1 tablespoon
5 egg yolks
about 10 soft caramel candies
1 tablespoon unsalted butter
sesame seed brittle, optional (recipe below)
chocolate syrup, optional
Sesame Seed Brittle
Adapted from The Perfect Scoop
1/2 cup mixture of black and white sesame seeds
3 tablespoon honey
In a small saucepan, heat the honey until warm. Remove from heat and let cool to room temperature.
In a large saucepan, heat the milk, sugar, and salt until warm and sugar is dissolved.
Pour the heavy cream into a large bowl and place a metal strainer over top. Pour the honey into the cream and stir until combined.
In a medium bowl, whisk egg yolks until combined. Slowly pour the warm milk mixture into the egg yolk bowl, whisking constantly. Then transfer egg yolk mixture back to sauce pan over medium heat. Stir constantly with a heatproof spatula until mixture thickens and coats spatula.
Pour the custard into the strainer over the heavy cream and stir until mixed together. Place bowl in an ice bath to cool. Once at room temperature, cover mixture with plastic wrap and allow to sit in refrigerator overnight.
The next day, melt the caramel candies with 1 tablespoon of heavy cream in a microwave safe bowl. (30 second intervals until caramel is smooth should do it). Let cool to room temperature.
Take custard mixture out of the fridge and prepare in ice cream maker according to manufacturer's directions, about 30 minutes or so. About a minute or two before it is done, drizzle cooled caramel into machine to create a "swirl".
To prepare sesame brittle, heat 3 tablespoons of honey in a sauce pan until warm. Add sesame seeds and fold in until coated with honey.
Preheat oven to 350 F and line a rimmed baking sheet with foil.
Spread honey-sesame mixture over foil in an even layer. Bake for about 15-20 minutes, or until golden. Watch it carefully because it can burn rather quickly. Let cool until hardened. Then break up into pieces.
In a medium skillet, melt 1 tablespoon of butter. Slice banana into 1/2 inch slices. Add bananas to skillet and fry until warmed and slightly browned/carmelized. Remove from skillet and allow to cool slightly.
To assemble sundaes, place 3 scoops of ice cream in a bowl. Top with semi-warm bananas (in my opinion, there is nothing better than warm bananas and ice cream!) and sesame seed brittle. Drizzle chocolate sauce on top, if desired. Try not to eat the whole thing. I dare you.
This was awesome. Damn awesome, if I do say so myself. I loved the ice cream. The honey and caramel were two different dimensions of sweetness that paired so well together. Try it out. I know you'll love it!
Enjoy your weekend guys!
What should I make this weekend???