Chocolate And Vanilla Sundaes Recipes

Steps:

• Line a baking sheet with plastic wrap. Scoop ice cream into 1/4-cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least 2 hours and up to 2 weeks.
• Place a coconut-coated ball in the bottom of each serving glass. Sprinkle with clusters. Top with a second scoop and more clusters. Spoon sauce over top, sprinkle with unsweetened coconut, and serve.

Steps:

• For walnut sauce:
• Bring honey, sugar, and 1/4 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Boil mixture 1 minute. Remove from heat. Mix in vanilla extract, then walnuts. Transfer sauce to small bowl. Cover and chill.
• For raspberry sauce:
• Place frozen raspberries in small bowl. Stir 1/3 cup water, sugar and cornstarch in heavy small saucepan until cornstarch dissolves. Mix in jam. Stir over medium heat until sugar dissolves and mixture comes to boil and thickens slightly, about 1 minute. Pour hot mixture over frozen raspberries; stir in framboise. Cover and chill.
• For chocolate sauce:
• Bring half and half to simmer in heavy small saucepan. Remove from heat. Add chocolate; stir until smooth. (Sauces can be made 2 days ahead; keep walnut and raspberry sauces cold. Cover chocolate sauce and chill. Before serving, rewarm chocolate sauce over low heat, stirring often.)
• Place 1 scoop of each ice cream in each of 6 sundae dishes. Spoon walnut sauce over chocolate ice cream, raspberry sauce over vanilla ice cream and chocolate sauce over coffee ice cream. Garnish with fresh raspberries, if desired, and serve.

Steps:

• In a heavy saucepan, combine the sugar, milk, butter and egg yolks. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the coconut, pecans and vanilla. Stir until sauce is cooled slightly. Serve over ice cream. Top with chocolate syrup, coconut and pecans if desired.

Steps:

• For cinnamon ice cream:
• Whisk yolks and sugar in medium bowl to blend. Bring cream, half and half, cinnamon stick, vanilla bean and ground cinnamon to boil in heavy medium saucepan. Gradually whisk cream into yolks; return to saucepan. Stir over medium heat until custard thickens, about 7 minutes (do not boil). Mix in extract and rum. Chill.
• Strain custard. Process in ice cream maker according to manufacturer's instructions. Freeze in covered container.
• For chocolate-tequila ice cream
• Melt chocolate in top of double boiler over simmering water. Set aside. Beat yolks and sugar in medium bowl to blend. Bring half and half, cream, honey, cocoa and salt to boil in heavy medium saucepan. Gradually whisk cream mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens, about 10 minutes (do not boil). Whisk in melted chocolate, then tequila and vanilla. Chill.
• Process mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container.
• For fudge sauce:
• Bring cream to boil in medium saucepan. Remove from heat. Add chocolate and vanilla; whisk until smooth. (Ice creams and sauce can be made 3 days ahead. Cover sauce and chill. Rewarm sauce before using.)
• Preheat broiler. Arrange bananas on baking sheet. Brush with butter. Broil until brown, about 4 minutes.
• Place some warm sauce, then 1 tablespoon nuts into each ice cream goblet. Top with 1 scoop of each ice cream then bananas and more sauce and nuts.

Steps:

• In a microwave-safe bowl, combine sugar, cocoa, cornstarch and salt.
• Gradually stir in milk until smooth.
• Microwave uncovered, on high for 7-10 minutes, stirring every 2 minutes, until sauce comes to a boil.
• Stir in butter and vanilla.
• Serve warm over ice cream.
• Store leftovers in refrigerator.

Steps:

• Place ice cream in serving dish and top with remaining ingredients. Serve immediately.

Steps:

• Spoon pudding snack into microwaveable bowl.
• Microwave on HIGH 30 sec. or until pudding is heated through; stir until smooth.
• Spoon ice cream into 2 bowls; drizzle warm pudding.

Steps:

• Combine pudding mix, water and sugar in medium saucepan.
• Bring to full rolling boil on medium heat, stirring constantly. Add butter; stir until butter is melted and mixture is well blended.
• Scoop ice cream into 12 serving bowls; top each with 2 Tbsp. pudding mixture. Sprinkle with morsels.