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?
Vanilla Custard Ice Cream Sundae
Recipe By Rivky Kleiman
- Cooking and Prep: 2 h
- Serves: 8
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Contains:
Ingredients (15)
Brittle
Custard Ice Cream
Hot Fudge Topping
Sommelier Suggests
Start Cooking
For the Brittle
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In a small saucepan over medium-high heat, bring sugar, maple syrup, and oil to a boil.
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Continue to boil over low heat until mixture clears and thickens slightly. Do not stir. Lift pan occasionally and swirl to ensure even cooking.
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Boil for seven to nine minutes until mixture thickens and turns a golden caramel color. Add cashews and mix until totally coated.
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Transfer to a piece of aluminum foil and allow to harden.
For the Ice Cream
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Beat egg whites to a soft peak. Slowly add in sugar and beat until you have stiff peaks
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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.
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Break brittle into small pieces. Fold into the ice cream and freeze overnight.
For the Topping
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Bring all ingredients to a boil. Keep warm until ready to serve.
To Serve
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Place a scoop of vanilla brittle custard on a plate. Top with hot fudge topping and watch the topping harden.
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