Chocolate Sundaes: The Best Chocolate Sundaes Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Chocolate Sundaes

Serves: 4

Makes 1 quart ice cream
The use of Mexican chocolate in the sauce gives this classic dessert a special taste. Find the best vanilla bean available to make the ice cream, and make sure to scrape every last seed from the bean before removing it from the mixture.

   1 recipe Vanilla Bean Ice Cream

   CHOCOLATE SAUCE:
   9 ounces Mexican baking chocolate, chopped
   1/2 cup water
   1/4 cup heavy cream
   1 tablespoon Kahlúa liqueur

Get 150 more recipes like this for ONLY $1

Chocolate Sundaes is from the Cook'n for Dinner Parties collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

To prepare the ice cream: In a medium saucepan, heat the milk over low heat until bubbles form around the edges of the pan. Scrape the seeds from the vanilla bean into the milk. Add the bean to the pan. Stir the milk for 1 to 2 minutes. Stir in the sugar and salt until dissolved. Remove from heat and let cool for 10 minutes.

In a small stainless-steel bowl, beat the egg yolks until blended. Gradually whisk in the milk mixture until combined. Remove the vanilla bean. Set the bowl over a saucepan of barely simmering water. Cook, stirring constantly, for 10 to 12 minutes, or until the mixture is thick enough to coat the back of the spoon. Remove from the heat and let cool. Stir in the cream.

Cover and refrigerate for at least 3 hours. Freeze in an ice cream maker according to the manufacturer's instructions.

To prepare the chocolate sauce: In a double boiler over barely simmering water, combine the chocolate and water and stir until the chocolate is melted and the sauce begins to thicken.

Remove from heat and add the cream and Kahlúa. Stir until well combined.

Let cool and serve, or store in an airtight jar in the refrigerator for up to 2 weeks.

To serve, place a scoop of ice cream in each of 4 shallow bowls and either top with the chocolate sauce or serve the chocolate sauce in a small pitcher for your guests to add as they like.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us