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His: A Caffeinated Concoction

To me, a sundae is a message from the subconscious, a stratified glimpse into a man’s desire hierarchy. At the bottom, fudge forms a chocolatey blanket for the id, topped off by the cool, simple pleasure of ice cream. Coffee is my lifeblood. That’s a flavor that will definitely be involved, for energy. A touch of summer smoke salt adds character. Lots more chocolate, this time with bourbon mixed in, and yes, a cherry on top. Much like life, a sundae is what you make it, and mine is straight swag.—Him

Hers: A Pastel Political Statement

I think of ice cream as a rite of rebellion. So, when I build a sundae, I make it my own personal Candyland—a society of sweetness where denizens dance happily among sugary structures. Escaping into a rainbow of lusciousness, I care not a lick for the real world and its tiresome toothaches. Gobs of whipped cream spread across the top of my scoops like fluffy clouds. I dot the sky of my syrupy sovereign state with a starscape of sprinkles, all shapes and sizes. Bring on the hearts—I want it all! Oh, it’s almost too perfect to eat. Almost. —Her

Sundaes by Jackie Sappington of The Country Cat

Pretty in Pink Sundae
Serves 4

Malt Ice Cream
1 quart heavy whipping cream
7 egg yolks
4 TBS malt powder
1 cup white sugar
1 TBS vanilla extract

Pretty in Pink Whipped Cream
2 cups heavy whipping cream
¼ cup powdered sugar
1 pint fresh strawberries
¼ tsp fresh lemon juice
¼ cup white sugar

Coop’s Hot Fudge Sauce
Silver Dragees

To make the ice cream:

In a medium saucepan, add the cream, malt powder, and a pinch of salt. Whisk together. Over medium heat, scald the cream mixture. Turn off heat.
Using a small mixing bowl, add the yolks and sugar and whisk together well. Gently ladle some of the cream mixture into the yolks. Whisk to combine. Continue to add cream until half of it has been added to the yolks. Take the yolk mixture and add it to the remaining cream in the saucepan. Whisk to combine.

Over low heat, cook custard, stirring constantly with a wooden spoon. Continue to cook custard until you can run your finger through the custard when it coats the back of the spoon. If using a thermometer, the temperature should be around 170 degrees.
Once done, strain through a fine meshed sieve. Chill custard completely. Freeze custard according to ice cream maker’s direction.

For the whipped cream:
Rinse off the strawberries and remove the stems. Put the strawberries into a blender and add the lemon juice and white sugar. Puree till smooth. Strain the puree through a fine meshed sieve. Set aside.

Either by hand with a whisk, or using a stand mixer with a whisk attachment, put the cream and powdered sugar into the mixing bowl. Gently whip the cream until soft to medium peaks form. Once whipped, gently fold in 1-2 TBS of strawberry puree to the whipped cream. Add just enough puree to get a nice pale pink color. Fold to combine and set aside. Freeze the remaining strawberry puree for another day.

In a small saucepan, warm the Coop’s Hot Fudge just until warm, but not too hot.

Finishing the sundae:
Using ice cream bowls, scoop 2 scoops of the ice cream into each bowls. Spoon chocolate sauce over the ice cream and finish each sundae with a generous dollop of whipped cream. Sprinkle each one with a few silver dragees and dig in!

Madagascar Vanilla Ice Cream Sundae with Espresso Brownies, 
Coop’s Bourbon Spiked Hot Fudge Sauce, 
and Laguna Salt CO.’s smoked Salt

Serves 4

Madagascar Vanilla Ice Cream
1 quart heavy whipping cream
1 cup white sugar
6 egg yolks
1 Madagascar Vanilla bean, split with seeds removed
Pinch of Summer Smoke salt

Espresso Brownie
1 1/3 cups all-purpose flour
8 ounces unsalted butter
1 tsp Kosher salt
3 ounces unsweetened chocolate
3 ounces bittersweet chocolate
2 TBS instant espresso granules
2 cups sugar
1 tsp vanilla
4 eggs

To make the brownies:
Preheat oven to 350º. Line a 9x9 square pan. Place both chocolates, espresso, and butter into a large heat-resistant bowl and place over a pot of gently simmering water. Let chocolate and butter melt. In a separate bowl, combine flour and salt. Set aside.

Once chocolate and butter are completely melted, whisk together and add sugar. Mix well. Add the eggs and vanilla. Fold in the remaining dry ingredients. Put batter into lined pan and bake for about 25-30 minutes until slightly cracked on top. Remove from oven and let cool.

Bourbon Spiked Hot Fudge Sauce:
Using Coop’s Hot Fudge Sauce: Pour the fudge into a small saucepan. Warming over medium heat, add 2 Tablespoons of good quality bourbon. Stir to combine.

Finishing the sundae:
Using ice cream bowls, scoop 2 scoops of the ice cream into the bowls. Cut the brownie into chunks or cubes and sprinkle over the ice cream. Spoon chocolate sauce over the ice cream and brownies, finish each sundae with a light sprinkle of smoked salt and serve!






Photography by Kathryn Barnard - Styling by Callie Meyer

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