There was a time when I thought that liquor and ice cream would never go together. After all, liquor is an item that freezes at subzero temperatures. This is why you always see someone grabbing the ice cold tequila from the freezer instead of the cabinet.
This particular sundae is not for the martini types like James Bond. However, since it is made with rum and tequila it may have the approval of someone like Jack Sparrow. Outside of the adult spirits, there are flavors of cinnamon and chocolate. The rum is paired with the cinnamon and the chocolate is paired with the tequila.
Both types of ice creams contain egg yolks and follow the same preparation instructions. While the mixtures come together pretty easily, the freezing step takes the longest. While sundaes do contain ice cream, it is the fudge, nuts and buttery slices of bananas on top that really locks it into that delicious category.
This recipe makes about 8-10 servings, depending on the size of the ice cream scoops. Since there are two flavors of ice cream, make sure that you consider the advance freezing time required prior to serving.
Chocolate Tequila Sundae
adapted from Bon Appetit
Ingredients/Cinnamon Rum Ice Cream
1 cinnamon stick
1-2 inch piece of vanilla bean (split lengthwise and opened)
1/4 tsp ground cinnamon
1 1/2 tsp vanilla extract
1 1/2 tsp light rum
3/4 cup half and half
1 1/2 cups whipping cream
3 large egg yolks (room temp)
1/2 cup sugar
Ingredients/Chocolate Tequila Ice Cream
3 tbs cocoa (not Dutch processed)
1/4 cup of sugar
1 cup whipping cream
1 1/2 cup half and half
3 large egg yolks (room temp)
5 oz semi sweet chocolate (chopped or chips)
1/4 cup honey
1/4 tsp vanilla
3 tbs tequila
Ingredients/Sundae Layers
1 1/2 cups chopped toasted pecans
4 sliced bananas (sliced into rounds and, if preferred, slice rounds in half)
12 oz semi sweet chocolate (chopped or chips)
3/4 cup whipping cream
1 tbs vanilla extract
1/2 cup melted butter
The required equipment, per the recipe instructions, is an ice cream maker. Prepare the machine prior to creating the sundaes.
For the cinnamon ice cream, start by filling the bowl of a stand mixer with the sugar and egg yolks. Using a spatula, blend the two together. Place the bowl in the stand.
Fill a saucepan with the cinnamon stick, vanilla bean, whipping cream, half and half and ground cinnamon. Stir until ground cinnamon is distributed into the liquid. Place over medium high heat and let cook, mixing until it reaches the boiling point and remove from heat. Take out the cinnamon stick and the vanilla bean. Stir again and turn on the stand mixer to medium speed.
As the mixer is running, slowly stream the cream mixture into the egg yolk/sugar blend. Once all is mixed together, transfer to the saucepan. Place over medium heat. As the liquid cooks, continue to stir. The mixture should thicken to the correct consistency after cooking for about 7 minutes. Make sure that it stays below the boiling point. Remove from the heat and stir in the vanilla extract and rum.
Pour into a heat proof bowl and place in refrigerator for at least 2 hours to chill.
Once the mixture is cold, process in an ice cream maker according to manufacturer's instructions. Then transfer to a container and cover and freeze.
Prior to making the next flavor, make sure that your ice cream maker is at the stage to freeze ice cream again.
Start on the chocolate tequila ice cream by setting up a double boiler. Fill the top pot with chocolate and let melt, stirring occasionally. Once completely melted, remove from heat and set aside.
Fill the bowl of stand mixer with egg yolks and sugar. Stir together until blended and place bowl in stand.
Take out a saucepan and fill with half and half, cream, honey and cocoa. Stir until blended and place over medium heat. Let cook, stirring constantly until it reaches a boiling point. Remove from heat and add tequila and vanilla. Then mix together.
Turn mixer on, blending sugar and yolks together. Continue to run the mixer and slowly stream in the cream/cocoa mixture. After it is combined, pour into saucepan and place over medium heat. Stir the mixture until it thickens and turns to custard, about 10 minutes. Remove from heat and add melted chocolate, vanilla extract and tequila. Mix together and transfer to a heat proof bowl and place in refrigerator to chill for about and hour. Then transfer to ice cream machine and follow manufacturer's instructions. Then remove from machine, cover and place in freezer to firm up.
To make the fudge sauce, fill a saucepan with cream. Place over medium heat and let come to a boil. Remove from the heat. Add chocolate and vanilla and then whisk until smooth.
For the banana topping, place the banana pieces on a baking sheet. Turn the oven on the broiler setting. Once the broiler has heated up, brush the banana pieces with the melted butter and place under broiler. Let the bananas cook until golden, about 4 minutes. Watch carefully so they do not burn. Remove from oven and set aside.
To assemble, place 1 tbs of warm chocolate sauce in the bottom of serving goblet/dish. Sprinkle on 2 teaspoons of nuts. Using an ice cream scoop, place one scoop of the cinnamon ice cream in the dish and then a scoop of the chocolate tequila ice cream. Add some more nuts and bananas to the top, either covering the bananas or leaving them for last. Serve immediately.
Tips and Notes:
1. Sauce can be refrigerated for later use, just rewarm.
2. Due to the melted chocolate, that flavor will freeze faster than the cinnamon.
3. Feel free to make this ice cream using different flavors of chips and different spices.
**LAST YEAR:Upside Down Banana Cake**
