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Vanilla Custard Ice Cream Sundae


The ice cream base to this dessert is a family classic that I brought home with me from seminary. I tasted it at the home of Rebbetzin Chaya Kaplan, fell in love with it, and requested the recipe after Shabbos. To update this classic, I added chopped cashew brittle and topped it with a chocolate sauce. Who can resist that kind of combo?


For the Brittle

1. In a small saucepan over medium-high heat, bring sugar, maple syrup, and oil to a boil.
2. Continue to boil over low heat until mixture clears and thickens slightly. Do not stir. Lift pan occasionally and swirl to ensure even cooking.
3. Boil for seven to nine minutes until mixture thickens and turns a golden caramel color. Add cashews and mix until totally coated.
4. Transfer to a piece of aluminum foil and allow to harden.

For the Ice Cream

1. Beat egg whites to a soft peak. Slowly add in sugar and beat until you have stiff peaks
2. In another bowl, beat the yolks with vanilla sugar until light and fluffy. Slowly drizzle in the oil. Fold whites into yolks and freeze for one hour.
3. Break brittle into small pieces. Fold into the ice cream and freeze overnight.

For the Topping

1. Bring all ingredients to a boil. Keep warm until ready to serve.

To Serve

1. Place a scoop of vanilla brittle custard on a plate. Top with hot fudge topping and watch the topping harden.