119 years ago the ice cream sundae was said to be created in Ithaca, NY. (1892) a soda fountain proprietor (Chester C. Plattalong) with a preacher (Reverend John M. Scott) topped a scoop of ice cream with sweet syrup and candied cherry, then named it after the Sabbath (Sundae without the Y)Ice cream parlors or soda fountains manned by soda jerks (for real, like the one who topped the Reverends two bowls of vanilla ice cream DeForest Christiance) have been creating wonderful frozen treats since. Dairy Queen after all is nothing more than the most successful soda fountain ever. The name "sundae" was created in response to the "Blue Laws" which said that ice cream sodas could not be sold on Sundays because they were to "frilly." Religious people didn't want the righteous sucking on straws on Sunday apparently. Even the sundae is not without controversy it seems Two Rivers Wisconsin also had an ice cream topped with sweet syrup in 1891 so they also claim it as they're creation. The town of Evanston, Illinois claims to have originated the name or phrase - ice cream sundae. Again religion got in the way of a good thing so the ice cream fountain found away around the law "No serving of ice cream soda's on Sunday" The sundae originated at Garwoods' Drugstore so people could continue getting their ice cream treats, some creative person turned the soda less soda into a sundae instead. The most famous of all sundaes of is the banana split, a new tropical fruit introduced to the US in the early 1900's. A young drugstore employee named David Strickler is said to have concocted the first banana split in 1904 in the drugstore's soda fountain in Latrobe, Pennsylvania. Walgreen's is credited with popularizing it by promoting the early banana splits in its soda fountains.
Top any of ice cream recipes with nuts, M&M's, chocolate pieces, whipped cream, maraschino cherries or any one of the following syrups:
Blueberry Topping
1 pint fresh or frozen blueberries
1/2 cup water
1/4 cup big chief granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons cold water
In a medium saucepan over medium-high heat bring blueberries, water, Big Chief granulated sugar, and lemon juice to a boil. If using fresh blueberries reduce heat and simmer 1-2 minutes or until berries soften. If using frozen berries, there is no need to simmer.
In a small bowl, combine cornstarch and water.
Add to blueberry mixture and cook over low heat 1-2 minutes more, stirring until thick and smooth. Serve hot or cold.
BUTTERSCOTCH SAUCE
4 tb Unsalted butter; melted
1/2 c Dark brown sugar
1/3 c Light corn syrup
1/3 c Heavy cream
SIMMER THE FIRST THREE ingredients 10 minutes. Let cool 5 minutes.
Stir in the cream until smooth. Makes 1 1/4 Cups
Pineapple Topping
1 small pineapple
3 tablespoons brown sugar
1 tablespoon lime juice
1 pint vanilla ice cream
1. Cut the top and bottom off the pineapple. Slice away the skin and
cut into quarters. Remove the core. Cut the pineapple quarters into
1/2-inch slices.
2. Place a nonstick skillet over medium-high heat. When hot, add the
pineapple, brown sugar and lime juice. Cook a few minutes until the
pineapple is warm and the juices are lightly caramelized.
3. Spoon the pineapple into bowls and top with a small scoop of ice
cream
Chocolate Topping
1/2 cup butter
4 ounces unsweetened chocolate
3 cups sugar
1 can condensed milk
Melt butter and chocolate in top of double boiler. Stir in sugar gradually about 4 tbsp. at a time.
Add milk slowly. Cook until smooth and satiny.
Heat as need to pour over ice cream, pound cake, etc.
Stores well in refrigerator for a long period of time
Caramel
1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
1 cup light corn syrup
2/3 cups Butter
1 1/3 cups whipping cream
Combine all ingredients except whipping cream in 3-quart heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (15 to 20 minutes). Stir in whipping cream; continue cooking 1 minute. Cool 5 minutes. Pour mixture into 5 (8-ounce) jars. Cool 15 minutes; cover. Store refrigerated.
To serve, remove cover. Microwave on HIGH, stirring every 30 seconds, until warm (30 to 60 seconds).
TIP: Tie ribbon on jars and attach gift tags with serving directions.
Makes 5 (8-ounce) jars
BLUEBERRY ICE CREAM
3 cups 750 ml cream light half & half
2 tbsp 30 ml flour
2 tbsp 30 ml water
3 3 egg yolks
1 cup 250 ml sugar
1-2 tsp 8 ml white vanilla extract
1-2 cups 375 ml blueberries
In a double boiler, scald the cream. Blend the flour with the water and add to the cream. Beat the egg yolks with sugar, slowly add to the cream with the extract. Cook, stirring constantly until mixture thickens. Remove according to directions of ice cream maker.
YIELDS 6 C (1 1/2 L)
CAFE MINT ICE CREAM
4 cups 1 L half & half cream
1-2 tbsp 28 ml instant coffee crystals
1 cup 250 ml sugar
4 4 egg yolks
2 tsp 10 ml mint extract
In a double boiler scald the cream with the coffee crystals. Beat the sugar together with the eggs. Slowly add to the cream. Cook until thick, stir the mint extract and cool, chill then freeze according to directions of ice cream maker.
YIELDS 5 C (1 1/4 l)
DIANNA'S MAPLE WALNUT ICE CREAM
3 cups 750 ml cream half & half
2 tbsp 30 ml flour
3 tbsp 45 ml maple syrup
3 3 egg yolks
1 cup 250 ml maple sugar
1-2 tsp 8 ml maple extract
2 cup 125 ml walnuts broken
Scald the cream in a double boiler. Blend the flour into the maple syrup and add to cream. Beat the egg yolks with the sugar and add slowly to cream. Cook stirring constantly until mixture is thick. Remove from heat, cool, chill and freeze according to directions of ice cream maker. When mixture is frozen to a slush stage add the nut and continue to freeze.
YIELDS 5 C (1 1/4 L)
FRENCH VANILLA OR CINNAMON ICE CREAM
4 cups 1 L cream medium
1 1 vanilla bean *
5 5 egg yolks
: cup 180 ml sugar
Scald the cream with the vanilla bean in a double boiler. Beat the egg yolks with the sugar, slowly beat into the cream and cook stirring constantly until thick. (Do not over cook or eggs will cuddle.) Discard vanilla bean. Remove from heat, cool, chill and freeze in ice cream maker according to directions.
*For cinnamon ice cream exchange a cinnamon stick for the vanilla bean.
YIELDS 5 C (1 1/4 L)FRESH PAPAYA SORBET
: cup 180 ml sugar
: cup 180 ml water
3 tbsp 45 ml lemon juice
3 tbsp 45 ml lime juice
2-2 cups 625 ml papaya puréed
In a sauce pan heat the sugar and water. Stirring constantly bring to a boil. Remove from heat cool to room temperature. Combine the syrup, lemon and lime, chill to very cold. Stir in the papaya. Pour into a ice cream maker and freeze according to the manufactures directions.
YIELDS 4 CUPS (1 L)
FROZEN CHOCOLATE ZABAGLIONE
6 6 egg yolks
2 cup 125 ml sugar
2 oz 60 gr semi sweet chocolate
a cup 80 ml cream sherry
3 cup 60 ml heavy cream
In a double boiler over low heat, beat the egg yolks with the sugar until foamy.
Melt the chocolate in a second double boiler. Add the sherry and cream. Slowly pour the chocolate mixture into the eggs. Whisk continuously until mixture thickens, cool then chill. Pour into a ice cream maker and freeze according to manufacturers instructions.
SERVES 4
FROZEN RASPBERRY KIWI SOUFFLE
2 cups 500 ml raspberries
3 cup 60 ml sugar
2 tbsp 30 ml unflavoured gelatin
2 tbsp 30 ml water cold
3 tsp 2 ml salt
6 6 egg whites
2 cups 500 ml whipping cream
1-2 cups 375 ml kiwi pared, chopped
Purée the raspberries in a food processor, strain to remove seeds. Place in a sauce pan and reduce to 3 cup (60 ml) of sauce. Add the sugar, gelatin which has been softened in the water and salt. Cool to room temperature. Whip the egg whites until stiff and dry. Whip the cream and fold into the egg whites. Fold in the sauce and kiwi. Pour into a 8 cup (2 L) souffle dish with a 6" (15 cm) foil collar. Freeze 6 hours or overnight. Remove collar and serve.
SERVES 6
KIWI MANGO SORBET
: cup 180 ml sugar
: cup 180 ml water
1-2 cups 375 ml kiwi's pared, diced, puréed
1-2 cups 375 ml mango purée
3 cup 60 ml lime juice
In a sauce pan combine the sugar and water. Bring to a boil then remove from heat and cool, then chill. Blend the kiwi, mango and lime juice together, chill. Then blend with the syrup. Freeze in a ice cream maker according to manufacturers directions.
YIELDS 4 C (1 L)
LEMON SHERBET
2 cup 125 ml lemon juice
2 cup 125 ml sugar
2 cups 500 ml milk
Mix the lime juice with the sugar in a sauce pan. Place over medium heat and boil for 2 minutes. Cool and chill. Add the milk. Pour into a ice cream maker and freeze according to manufacturers instructions.
YIELDS 3 C (750 ml)
MARSHMALLOWS FUDGE ICE CREAM
2 oz 60 gr semi sweet chocolate chips
2 cups 500 ml marshmallows miniatures
2-2 cups 625 ml cream half & half
3 3 egg yolks
: cup 180 ml sugar
2 tsp 10 ml vanilla
In a double boiler melt the chocolate, marshmallows and scald the cream. Beat the egg yolks with the sugar and slowly add to the cream with the vanilla. Cook until thick, cool, chill then freeze according to directions of ice cream maker.
YIELDS 6 C (1 1/2 L)
NEAPOLITAN BOMBE
2 quantity 2 orange chocolate sherbet
2 quantity 2 strawberry banana ice cream
2 quantity 2 pineapple sherbet
Invert a 2 quart bombe mold in a bowl of ice. Line the top and side with the orange chocolate sherbet, followed by a layer of strawberry banana ice cream. Finish with pineapple sherbet. Place the lid on the mold or cover with wax paper. Freeze 4 6 hours. To unmold dip the mold quickly in hot water, turn out on a serving platter.
SERVES 8
ORANGE CHOCOLATE SHERBET
2 oz 30 gr semi sweet chocolate
2 tbsp 30 gr cocoa powder
1 cup 250 ml sugar
2 cups 500 ml orange juice
4 cups 1 L milk
Mix the cocoa, sugar and orange juice. Boil 5 minutes. Add milk and boil 7 minutes. Cool. Freeze in ice cream maker according to manufacturers directions.
YIELDS 6 C (1 1/2 L)
PEPPERMINT STICK PIE
CRUST:
3 cups 750 ml chocolate wafer crusts
3 tbsp 45 ml sugar
3 cup 60 ml butter melted
Combine the wafers, sugar and butter. Press into the sides and bottom of a 9" spring form pan. Bake in a preheated 350F (180C) oven for 7 minutes. Cool then chill.
FILLING:
6 oz 180 gr mint chocolate chips
3 cup 60 ml cream
2 quantity 2 cafe mint ice cream
2 quantity 2 french vanilla ice cream
Heat the chocolate chips and cream together in a double boiler, cook until thick. Cool then chill.
Pour half the sauce over the bottom of the shell. Layer four layers of ice cream alternating the cafe mint with vanilla. Pour the remaining sauce over the final layer. Freeze four hours before serving.
SERVES 8 10
PINEAPPLE SORBET
2 cup 125 ml sugar
: cup 180 ml water
3 cup 60 ml lime juice
2 cups 500 ml fresh pineapple pared, diced
In a sauce pan heat the sugar and water. Stir until sugar has dissolved then bring to a boil. Remove from heat, cool then chill. Place the lime and pineapple into food processor and purée. Scrape into the syrup and mix. Chill thoroughly, then freeze in a ice cream maker according to manufacturers directions.
YIELDS 3 1/2 C (875 ml)
RASPBERRY MARSHMALLOW FUDGE BOMBE
1 quantity 1 marshmallow fudge ice cream
2 quantity 2 raspberry Bavarian see light & easy
Invert a 2 quart bombe mold in a large bowl of ice. Fill the top and sides with the ice cream. Fill the centre with the raspberry bavarian. Spread the remaining ice cream over the bottom. Place the lid of the mold over and seal or line with wax paper. Freeze for 4 6 hours. Dip quickly in hot water to unmold. Slice and serve at table.
SERVES 8
SOUTHERN PEACH ICE CREAM
3 cups 750 ml cream
2 tbsp 30 ml flour
2 tbsp 30 ml milk
3 3 egg yolks
1 cup 250 ml sugar
1 tsp 5 ml white vanilla
1-2 cups 375 ml peaches skinned, stoned, puréed
Scald the cream in a double boiler, blend the flour with milk and add to the hot cream. Beat the eggs with the sugar. Slowly add to the hot cream, add the vanilla and cook until thick. Cool, chill, stir in the peaches and freeze according to the directions of the ice cream maker.
YIELDS 6 C (1 1/2 L)
STRAWBERRY BANANA ICE CREAM
3 cups 750 ml cream half & half
1 cup 250 ml banana's mashed
3 3 egg yolks
: cup 180 ml sugar
1 tsp 5 ml white vanilla extract
1 cup 250 ml strawberries puréed
Scald the cream with the banana in a double boiler. Beat the egg yolks with the sugar. Add slowly to the hot cream, continue to cook until thick. Stir in the vanilla and strawberries. Cool and chill the freeze according to directions of ice cream maker.
YIELDS 6 C (1 1/2 L)
STRAWBERRY SHERBET
2 cups 500 ml strawberries
2 cups 500 ml sugar
2 cups 500 ml milk
Wash and hull the berries. Mash the berries and cook over low medium heat with the sugar. Bring to a boil, and boil 10 minutes. Purée in a food processor, strain to remove seeds and pulp. Return to a sauce pan, mix in the milk and boil for 5 minutes. Cool and chill. Freeze in ice cream maker according to directions.
YIELDS 6 C (1 1/2 L)
SOUFFLE GLACE GRAND MARINER
3 tbsp 45 ml sugar
2 tbsp 30 ml unflavoured gelatin
3 cup 60 ml grand mariner liqueur cream style
1/4 tsp 2 ml salt
6 6 egg whites
2 cups 500 ml whipping cream
In a sauce pan combine the sugar, gelatin, liqueur and salt. Cook over low heat stirring until sugar is dissolved. Cool. Whip the egg whites until stiff and dry. Whip the cream then fold into the egg whites. Fold in the liqueur mixture. Pour into a 8 cup (2 L) souffle dish with a 6" (15 cm) foil collar. Freeze 6 hours or overnight. Remove collar and serve.
SERVES 6
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