Luci Gott's Hot Fudge Sundae
List of Ingredients
Luci Gott's Hot Fudge Sundae
Hot Fudge Sauce
Whipped Cream
Vanilla Ice Cream
Macerated Cherries
Caramel Sauce
To assemble sundae: Pour small amount of Hot Fudge Sauce (recipe
below) into bottom of sundae glass. Top with 2 scoops of Vanilla Ice
Cream (commercially made or homemade -- recipe below). Pour generous
amount of Hot Fudge Sauce over ice cream. Pour 2-3 tablespoons hot
Caramel Sauce (sauce recipes below) over hot fudge. Top with generous
amount of Whipped Cream and garnish with Macerated Cherries (recipe
below). Makes 4 servings.
NOTE: Have all ingredients on hand before beginning. Cherries must
macerate overnight, and Ice Cream must freeze until semi-solid. Hot
Fudge and Caramel sauces may be reheated before using.
Hot Fudge Sauce
4 oz. bittersweet or semisweet chocolate
1/3 cup heavy cream
1/3 cup sugar
2 oz. unsweetened chocolate
1/2 cup light corn syrup
3 Tbsp. unsalted butter
1 tsp. vanilla extract
In double boiler, or in large metal bowl set over pot of simmering
water, melt chocolates with butter. Meanwhile, in medium saucepan
over low heat, warm cream. Add sugar and corn syrup to cream; stir
until sugar dissolves completely. Add warm, sweetened cream to melted
chocolate. Continue to heat mixture over simmering water for 10
minutes, stirring constantly. Add vanilla extract.
Vanilla Ice Cream
1 cup half-and-half
3/4 cup sugar
2 cups heavy cream, divided
7 large egg yolks
2 vanilla beans
In heavy saucepan, combine half-and-half and 1 cup heavy cream. Split
and scrape vanilla beans; add beans and pods to cream mixture. Place
over medium-high heat, watching carefully so as not to boil over.
Meanwhile, in large bowl, thoroughly whisk together sugar amd egg
yolks. Once cream begins to boil, slowly whisk into yolk mixture
until most of cream has been added. Put this new mixture back into
pan and cook over low heat until mixture coats back of spoon. This
ensures egg yolks are cooked. Remove from heat and quickly add last
cup of cream. This will help stop cooking process (do not overcook
mixture as yolks will curdle). Strain this mixture through fine mesh
strainer to remove vanilla pods and any bits of cooked egg. Chill
until cold. Once chilled, churn in ice-cream maker according to
manufacturer's instructions.
Caramel Sauce
1 cup heavy cream
1/2 cup water
1 cup sugar
1 tsp. vanilla extract
In small saucepan set over low heat, cover and warm cream while
making caramel. In large, heavy saucepan, combine sugar and water;
bring to boil. With wet pastry brush, brush down any sugar crystals
that form on side of pan. Once mixture caramelizes to golden brown,
remove from heat. Slowly and carefully add warm cream mixture to
caramel. Return pan to low heat; stir until caramel dissolves into
cream completely. Let simmer 2 minutes. Remove from heat; stir in
vanilla extract.
Whipped Cream
2 cups heavy whipping cream
1 tsp. vanilla extract
1 Tbsp. sugar
In chilled bowl, begin to whip cream. Add sugar and vanilla Extract;
whip until soft peaks form.
Macerated Cherries
1 cup sugar
2 teaspoons rum
1 cup water
1 cup fresh cherries
2 tsp. vanilla extract
In medium saucepan, combine sugar and water thoroughly; bring to
boil. Remove from heat; add vanilla and rum, then stir. Drop in
cherries (whole, with stems); let soak overnight.
-- From New York's 92 restaurant
Recipe
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