Washing flapping in the breeze, windows thrown open, lush green grass, blue skies and sunshine – time to move the heavy pudding basins to the rear and bring forward the delicate glassware. Lavishly topped ice-cream - a visual as well as a culinary feast. How could anyone spy an ice-cream sundae and not be transported to jubilant times? Springtime, term break and ice-cream – the holy trinity in our household.
The simplicity of a sundae - when these were made I couldn’t help but wonder why we don’t make them more often. Within ten minutes, everyone is digging furiously into lava topped vanilla mountains, enjoying shards of toasted nuts and sticky cherries in the process. Not only this, but with the lure of a sundae, all manner of promised household chores are miraculously completed.
For the maker, the ultimate comfort comes from the security of owning a shiny jar full of fudgy sauce, that at a moment’s notice can be warmed and poured.
If you seek similar reassurance, this glossy rich chocolate sauce is easily blended and not only makes winning ice-cream sundaes but is perfect to dig a spoon into after everyone has gone to bed.
Ingredients 1 cup cream
3/4 cup condensed milk
1/2 cup brown sugar
1/4 cup cocoa, sifted
180g dark chocolate, chopped
crushed nuts (toasted if you have the time and inclination)
maraschino cherries (or tinned, bottled or fresh)
Combine cream, condensed milk, sugar and cocoa in a medium saucepan and stir over low heat until sugar dissolves and mixture is smooth.
Increase heat to medium so that mixture is simmering and cook for 3-4 minutes, stirring.
Remove from heat and add chocolate and butter, stirring until melted and smooth.
Scoop ice-cream into individual dishes, pour over sauce and top with crushed nuts and cherries.
Postscript: sundae dishes, relics of simpler times, are a dime a dozen in thrift shops. Pick up a matching set, or make up a mis-matched crazy collection. Should you tire of sundaes (unlikely) these dishes make great tapas, taco or antipasto accoutrement.