Crushed Blackberry Sundae with Toasted Pecans, Caramel Sauce, and Whipped Cream

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

1 cup pecans

1 quart premium vanilla ice cream

Caramel Sauce, recipe follows

Crushed Blackberries, recipe follows

Freshly whipped cream

Caramel Sauce:

1 cup heavy cream

1/2 vanilla bean, split in 1/2 lengthwise and seeds scraped

1 1/2 cups sugar

1/2 cup water

1 tablespoon cold unsalted butter

Pinch salt

Crushed Blackberries:

2 pints blackberries

1/4 cup sugar

1/4 cup cassis liqueur

Directions

  1. Preheat the oven to 350 degrees F.
  2. Spread the pecans evenly on a baking sheet and toast in the oven for 8 to 10 minutes. Remove and let cool before coarsely chopping.
  3. Place a scoop of ice cream in a parfait glass and top with caramel sauce, crushed blackberries, and pecans. Repeat 2 more times and then top with a large dollop of whipped cream.

Caramel Sauce:

  1. Place the heavy cream and vanilla bean and seeds in a small saucepan and bring to a simmer over medium heat. Remove the cream from the heat and let sit while making the caramel.
  2. Whisk together the sugar and water in a medium non-reactive saucepan over high heat. Cook until dark golden brown, about 10 to 12 minutes. Remove the caramel from the heat and immediately add the cream slowly, stirring constantly with a wooden spoon. Return to the heat and cook until the mixture becomes smooth. Remove from the heat and stir in the butter and salt. Transfer to a bowl and serve immediately.

Crushed Blackberries:

  1. Combine the blackberries, sugar, and cassis in a medium bowl and stir well. Let sit at room temperature for 30 minutes. After 30 minutes, use a fork to crush the blackberries.
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