- 1 quart chocolate ice cream
- 1 quart vanilla ice cream
- 1 quart strawberry ice cream
- Pineapple upside-down sauce, recipe follows
- Strawberry sauce, recipe follows
- Cocoa whipped cream, recipe follows
- Butterscotch sauce, recipe follows
- Rich chocolate syrup, recipe follows
- Chocolate-dipped frozen banana bonbons, recipe follows
- Pineapple Upside-Down Sauce:
- 1 pineapple
- 1 cup pineapple juice
- 2 tablespoons dark rum
- 2 teaspoons cornstarch
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup light brown sugar
- Strawberry Sauce:
- 2 pints strawberries, washed and trimmed
- 1/2 cup sugar
- 2 tablespoons Grand Marnier
- Cocoa Whipped Cream:
- 1/2 cup heavy cream
- 2 teaspoons cocoa powder
- 2 teaspoons confectioners' sugar
- Butterscotch Sauce:
- 1/4 cup water
- 1 cup sugar
- 1/4 cup (1/2 stick) unsweetened butter
- 1 cup heavy cream
- 1 tablespoon dark rum (recommended: Jamaican)
- 1/2 cup sweetened condensed milk
- Rich Chocolate Syrup:
- 8 ounces semisweet chocolate
- 1/2 cup strong brewed coffee
- 1 cup light corn syrup
- Chocolate-Dipped Frozen Banana Bonbons:
- 8 ounces semisweet chocolate
- 6 bananas, peeled and cut into 1-inch chunks
- Long toothpicks
- 1 cup chopped peanuts or toasted coconut
Pineapple Upside-Down Sauce: Trim the pineapple and slice into long quarters. Cut the flesh from the skin and slice each quarter in 3, lengthwise. Chop into little pieces, taking care to catch the juice. Combine the pineapple juice and rum and whisk in the cornstarch, creating a slurry. In a saucepan, melt the butter and brown sugar to bubbling. Add the pineapple and bring to a boil. Add the slurry and cook until bubbling and the cornstarch cannot be tasted.
Yield: 1 quart
Strawberry Sauce: Slice the strawberries, and macerate half of them in the sugar and Grand Marnier until juicy. Before serving, stir in the remaining strawberries.
Yield: 1 quartChocolate-Dipped Frozen Banana Bonbons:
Cocoa Whipped Cream: Using whisk or electric beater, beat cream until almost thickened. Add cocoa powder and confectioners' sugar and continue beating until the ingredients are blended in and the whipped cream is firm.
Butterscotch Sauce: Combine the water, sugar, and butter in a large saucepan and cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle the cream into the pan. It will bubble up and may splatter, so protect your hands with an oven mitt or towel. Add the rum and cook for 4 to 5 minutes, occasionally swirling the sauce around the pan, until thickened and a rich golden brown. Strain the sauce and stir in the sweetened condensed milk. Store in a sealed container. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.
Yield: 2 cups
Rich Chocolate Syrup: Finely chop the chocolate and put in a medium bowl. In a small saucepan, heat the coffee and corn syrup to a simmer. Pour the mixture over the chocolate and gently stir with a whisk until smooth and blended. Store in a sealed container. This syrup will keep for 4 weeks in the refrigerator or 6 months in the freezer.
Yield: a little more than 2 cups
Chocolate-Dipped Frozen Banana Bonbons: Melt chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Pierce each of the banana chunks with 2 toothpicks. Dunk first into the chocolate to coat, then into the peanuts or coconut. Set on waxed paper-lined cookie sheet and freeze for 2 hours or overnight. For maximum flavor, let sit at room temperature for 10 minutes before serving.
Yield: 30 pieces
After you are finished making the various sundae components, scoop ice cream into a very large oval dish or platter. Place a scoop of the pineapple and strawberry sauces on top of the ice cream with a dollop of the cocoa whipped cream. Drizzle on the butterscotch and chocolate syrups then stick 2 banana bonbons into the bowl.
Sub-Recipes courtesy Wayne Harley Brachman and Retro Desserts, by Wayne Harley Brachman, Harper Collins Publishers, 2000
Recipe courtesy of Rachael Ray