Photo by Mira Zaki

Ingredients:

Salted Caramel Ice Cream:

  • 1 cup sugar, divided
  • 2 1/4 cups whole milk
  • 8 egg yolks
  • 1/2 cup heavy cream
  • 2 teaspoons salt

Candied Peanuts:

  • 3/4 cups sugar
  • 2 tablespoons corn syrup
  • 5 tablespoons butter
  • 1/2 cup roasted unsalted peanuts

Candied Popcorn:

  • 3/4 cups sugar
  • 2 tablespoons corn syrup
  • 5 tablespoons butter
  • 4 cups popped popcorn

Fudge Sauce:

  • 6 tablespoons sugar
  • 1/4 cup water
  • 1/4 cup cocoa powder
  • 3 tablespoons corn syrup
  • 1/4 cup chopped bittersweet chocolate
  • 3 1/2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

This recipe contains: Dairy, Eggs, Nuts

RECIPE

Salted Caramel Ice Cream Sundae

Cindy Bearman

ABC Kitchen NYC

Cindy Bearman of ABC Kitchen piles sweet and salty treats into this rendition of the classic sundae.

Yield: 4 servings

Method:

To make the ice cream, heat a large pot over medium heat. When the pan is hot, sprinkle 3/4 cup of the sugar evenly over the bottom of the pan. Bring to a boil and cook until the sugar is a deep amber color, about 5 minutes. Slowly add the milk and return to a boil, stirring until any bits of hardened caramel have melted. Whisk the egg yolks with the remaining sugar in a large mixing bowl, then slowly and carefully stream the hot caramel into the bowl, stirring constantly. Return the mixture to the pot and stir over low heat with a wooden spoon. Cook until the custard can hold a line drawn on the back of the spoon, about 10 minutes. Strain the custard through a fine-mesh strainer. Add the cream and salt; mix well. Chill in the refrigerator overnight. Process in an ice cream maker according to the manufacturer’s instructions. Store in the freezer.

To make the peanuts, mix the sugar and corn syrup with a few tablespoons of water in a medium sauce pot. (The mixture should have the consistency of wet sand.) Bring to a boil over low heat, then add the butter. Cook until the syrup is caramel in color, about 15 minutes. Add the peanuts and mix quickly until evenly coated. Pour onto a Silicone mat-lined cookie sheet, spread out with a spatula, and let set. Store in an airtight container.

To make the popcorn, mix the sugar and corn syrup with a few tablespoons of water in a medium sauce pot. Bring to a boil over low heat, then add the butter. Cook until the syrup is caramel in color, about 15 minutes. Place the popcorn in a large bowl. Pour the syrup over the popcorn and mix quickly. Pour onto a silicone mat-lined cookie sheet, spread out with a spatula, and let set. Store in an airtight container.

To make the fudge sauce, warm the sugar, water, cocoa powder, and corn syrup over medium heat until just boiling. Add the chocolate and butter and whisk until smooth. Stir in the vanilla extract and salt. Mix well. Remove from heat and cover to keep warm, or chill in the refrigerator until needed and gently reheat before serving.

To serve, break up some of the candied peanuts into small pieces. Place 3 scoops of ice cream in each serving bowl. Top each serving with some peanuts and popcorn. Finish with warm fudge sauce.