The Scoop on Sundaes - The Jewish Standard

Since summer is in full swing and no matter which ice cream shop I pass or stop in– has a line out the door, I thought this item sent by Family Features would be of interest to readers. In the meantime, try new flavors of ice cream and opt for lower fat or even fat-free options. If you get used to eating those with less fat and sugar, you will be shocked when you taste a full-fat choice. It might even see too sweet or too dense. Many cones have zero fat and sprinkles or crushed cookies are wonderful additions. So stay cool, my faithful readers and treat yourself to a nice delicious, refreshing ice cream cone!

Gale Gand, renowned pastry chef and mother of three, has partnered with Breyers to put a creative twist on the classic ice cream sundae. To give you the scoop on making your best sundae, Gand has these 10 tips:

10 Tips for Sundae Making

1. Using store-bought ingredients makes sundae-making fast and easy. You can always doll things up, like dissolve some instant coffee in a little hot water and stir it into store-bought caramel sauce to make a coffee-caramel drizzle.

2. Using whole nuts and dried fruit for add-ins can give sundaes extra texture and a big crunch.

3. Roll scoops of ice cream in any kind of crumbs, crunched cereal, or chocolate milk powder for an ice cream “truffle.”

4. Use mini containers like egg cups, espresso cups, and cordial glasses to make mini sundaes.

5. Make a quickie fresh-fruit topping by mashing favorite berries with a little white or brown sugar.

6. To keep ice cream from melting as fast, freeze sundae bowls or dessert dishes overnight.

7. To make scoops more perfect looking, dip the ice cream scoop in hot water in between scoops.

8. Use two or more flavors of ice cream in a sundae to add extra flavor and flair.

9. Simply tucking a cookie next to a scoop of ice cream, standing up, can really dress it up.

10. Create an exotic-looking sundae by using a wooden skewer to thread fruit onto, and then stick it into a scoop of ice cream. Use berries, ripe peach wedges, and banana slices.

For more tips and recipes, visit www.breyers.com or www.facebook.com/breyers.

Mini Coffee Ice Cream Sundaes

4 servings

Prep time: 25 minutes

2 cups Breyers coffee ice cream
Salted caramel sauce*

Almond whipped cream**
1 shot espresso coffee
4 amaretti cookies
Chocolate-covered coffee beans

Arrange 2 (1/4-cup) scoops ice cream in 4 demitasse coffee cups. Drizzle with salted caramel sauce and top with almond whipped cream. Pour a little espresso into each cup, then garnish with cookies and coffee beans.

*For salted caramel sauce, bring 3/4 cup sugar and 1/4 cup water to a boil over high heat in heavy-duty saucepan until caramel-colored. Remove from heat and slowly stir in 1/2 cup whipping or heavy cream. Let cool, then stir in 1/4 tsp. kosher salt. Let stand at room temperature until ready to use.

**For almond whipped cream, whip 1/2 cup whipping or heavy cream, 1 tsp. sugar and 2 drops almond extract in mixing bowl with electric mixer until soft peaks form.

Chill until ready to serve.

Cooking with Beth

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