Emperor Nortons Ice Cream Sundae Recipes

Steps:

• In a small pot, combine split and scraped vanilla bean, sliced berries, sugar and liqueur or syrup. Place over low heat and let berries warm gently. In about 15 to 20 minutes, a thick sauce will form.
• Scoop a big scoop of each flavor of ice cream into dishes. Pull vanilla bean out of sauce and pour the sauce over ice cream. Top ice cream with whipped cream and nuts and serve.

Steps:

• Slice or dice 1/2 of a banana. Place in bottom of large goblet or sundae dish.
• Slice or dice 2 of the red ice cream cherries. Place on top of bananas.
• Place 1 tablespoon chopped walnuts on top of cherries.
• Top with small amount of whipped cream and fudge sauce.
• Put one scoop of vanilla ice cream on top.
• Repeat steps 1 thru 4 and then add second scoop of ice cream
• Top with whipped cream, fudge sauce and 2 walnut halves.
• You can make this sundae as large or small as you like. I sliced and diced my bananas.

Steps:

• In a medium bowl, whip heavy cream with a hand mixer until soft peaks form. Using a serrated knife, cut each pint of ice cream crosswise into four disks. Place a chocolate disk on each of four plates. Top each with a vanilla and strawberry disk. Pour hot fudge over each stack, and top each with a dollop of whipped cream. Garnish with strawberry slices, and serve.

Steps:

• Do I really need to tell you how to do this.
• Scoop ice cream in dish.
• Add Strawberry Jam on top of Ice Cream.
• Drizzle syrup in a fiure 8 on top.
• Grab a glass of milk, sit down and enjoy!
• Any and all substitutions accepted if they have sugar in them!

Steps:

• In a heavy skillet, pour oil to the depth of 1/2-inch.
• Heat oil over medium heat.
• When oil is hot, fry tortillas, one at a time, for about 30-40 seconds on each side. (Press down tortilla with a fork, if it starts to puff up while frying).
• Drain fried tortillas on paper towels.
• In a small bowl, combine the sugar and cinnamon.
• Sprinkle each fried tortilla with the cinnamon sugar mixture while they are still warm.
• Set fried tortillas aside to cool.
• When you are ready to serve, place a generous scoop of cinnamon ice cream on top of each tortilla.
• Drizzle each tortilla and ice cream with chocolate syrup.
• Place one cherry on top of each scoop of ice cream.
• Serve immediately.
• ~NOTE~ The tortillas can be fried up ahead of time and stored in an air tight container.
• ~NOTE~ If you can't find cinnamon ice cream at your store, you can either make it homemade or use vanilla instead. My family likes BlueBell's "bunuelos" flavored ice cream for these sundaes.

Steps:

• Line a rimmed baking sheet with plastic wrap.
• Using a scoop, place 4, ½-cup balls of ice cream onto the prepared baking sheet. Freeze for 1 hour. Once hardened, shape ice cream with hands to round out bottoms.
• Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes. Return to prepared pan and freeze for 4 hours.
• Stir sugar and cinnamon in a small bowl.
• Heat 2 inches of oil in medium, heavy-bottomed saucepan to 375⁰F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.
• Remove and place in 4 bowls, adding a ¼ cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar.
• Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.