BY GERALDINE KIM, SWEET ACTION ICE CREAM
Summer may be approaching an end, and what better way to savor what’s left than with an ice cream sundae? We’ve pulled together our Chef’s favorite ice cream and fixings, to create the perfect summer sundae to enjoy on your porch. Imagine sweet strawberries in a field of chamomile and a dark chocolate cloud floats by… What a dream.
SWEET ACTION ICE CREAM
2 pints Strawberry Chamomile Ice Cream
(available this month at Sweet Action on South Gaylord Street)
Dehydrated strawberries (optional)
Maldon sea salt (optional)
WHITE CHOCOLATE BROWNIE
6 ounces white baking chocolate
6 tablespoons unsalted butter
2 eggs
1/4 cup sugar
1 cupall-purpose flour
1/2 teaspoon vanilla
CHOCOLATE WHIPPED CREAM
3 cup heavy whipping cream
1 cup chocolate (60-70% cacao)
White Chocolate Brownie
Preheat oven to 350°F. Line an 8” x 8” baking pan with parchment paper, spray pan and set aside. Set up a double boiler, (be sure the water doesn’t touch the bottom of the bowl!). Add white chocolate and butter, stirring occasionally until fully melted. Remove bowl from heat and let cool for 10 minutes (this mixture will separate– don’t worry). In a separate bowl, combine eggs and sugar, then incorporate into white chocolate mixture. Add vanilla, and then flour, mixing until smooth. Pour batter into pan, and bake for 25 minutes, or until the top is lightly browned, or the sides pull away from the pan. Let brownie cool and cut into squares.
Yield: 4 large brownies
Dark Chocolate Whipped Cream
Bring 1 cup of cream to a boil. Add chocolate to a large bowl. Once boiling, pour heavy cream over the chocolate. Let rest for 3 min, then whisk until smooth. Mix in remaining 2 cups of heavy cream until fully combined. Whip until you have medium to stiff peaks. (Yield: approximately 4 cups).
Scoop Strawberry Chamomile ice cream onto a brownie and top with chocolate whipped cream. This recipe makes four decadent sundaes. Optional: for some crunch, sprinkle with dehydrated strawberries and Maldon sea salt. Enjoy!