Recipe courtesy of Antonia Lofaso
Recipe courtesy of Antonia Lofaso
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Worst Cooks in America
Cherry Ice Cream with Warm Chocolate, Candied Almonds and Cream
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- Level: Intermediate
- Total: 5 hr (includes freezing time)
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1485
- Total Fat
- 84 g
- Saturated Fat
- 48 g
- Carbohydrates
- 158 g
- Dietary Fiber
- 5 g
- Sugar
- 149 g
- Protein
- 18 g
- Cholesterol
- 194 mg
- Sodium
- 177 mg
This is the merging of my two favorite desserts: Italian affogato and a classic sundae. The cherries and the warm chocolate are the perfect complement to the espresso. The crunchy almonds tie the dish all together.
- Level: Intermediate
- Total: 5 hr (includes freezing time)
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1485
- Total Fat
- 84 g
- Saturated Fat
- 48 g
- Carbohydrates
- 158 g
- Dietary Fiber
- 5 g
- Sugar
- 149 g
- Protein
- 18 g
- Cholesterol
- 194 mg
- Sodium
- 177 mg
Ingredients
Ice Cream:
Chocolate Sauce:
Candied Almonds:
Whipped Cream:
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Directions
Special equipment:
an ice cream maker- For the ice cream: Add the whole milk, light corn syrup, heavy cream, Greek yogurt, coconut milk, sugar and vanilla bean to a blender. Blend on low until smooth. Add to an ice cream maker with the almond extract and 1/2 cup of the chopped cherries (leave the remainder for garnish later). Churn according to instructions and freeze for at least 4 hours or until firm.
- For the chocolate sauce: Add the heavy cream to a saucepan. Heat over medium until warm, then add the sugar, cocoa powder, chocolate chips and salt. Cook on medium heat, stirring often, until the chocolate melts and the sauce starts to thicken, 5 to 6 minutes. Strain and let cool slightly.
- For the candied almonds: Add the superfine sugar and 1 tablespoon of water to a saucepan and set over medium heat. Gently cook the sugar, shaking the pan but not stirring, until it starts to bubble and turn amber, 5 to 10 minutes. Add the toasted almonds and stir to combine, then immediately spread onto a sheet tray lined with a silicone mat. Let cool completely, then chop.
- For the whipped cream: Whip the heavy cream with the confectioners’ sugar, almond extract and cherry juice in a bowl to soft peaks.
- To build the sundae, spoon some of the chocolate sauce into the bottom of a small trifle glass Next add a scoop of cherry ice cream, followed by the soft whipped cream, some of the chopped cherries and a sprinkle of the chopped candied almonds. When ready to serve, pour a shot of espresso over the sundae to enjoy as an affogato.
