A Sundae with a twist

The combination of dulce de leche, bananas, dark chocolate, strawberries, vanilla ice cream, and whipped cream topped with crunchy toasted almonds is heavenly.

Sundae 
Serves 4 to 6

1/2 cup per person of Robert’s Vanilla Ice Cream (Page 239, Just Cook with Sally)
1/3 cup slivered almonds
1/3 cup purchased dulce de leche (available in specialty food shops and some grocery stores)
2 bananas, sliced
1 cup sliced strawberries
1 tablespoon powdered sugar
1/2 cup hot fudge sauce (recipe below)
1/2 cup whipped cream (recipe below) 

1. At least four hours before serving, make the ice cream (or buy the best quality vanilla ice cream available). Toast almonds by placing in a small pan in a 350° oven until nicely browned, about 12 minutes. Watch carefully so they don’t burn.

2. Up to four hours in advance, place the dulce de leche in a microwavable container large enough to hold the bananas. Microwave 10 to 15 seconds, or until the caramel is slightly runny. Toss in the sliced bananas, cover, and set aside until serving (do not refrigerate).

3. Up to four hours before serving, slice strawberries and place in a small container. Toss with the powdered sugar. Cover and refrigerate.

4. Whip the cream up to four hours in advance. Cover and refrigerate.

5. Just before serving, microwave the hot fudge sauce.

6. To assemble, use a decorative parfait glass or small bowls. Layer by placing bananas on the bottom, top with ice cream, then strawberries, then drizzle with hot fudge, and end with a dollop of whipped cream and a sprinkle of toasted almonds. 

Hot Fudge Sauce
Makes 2 cups

 This recipe is slightly adapted from Smitten Kitchen, which was adapted from a 2004 recipe in Gourmet Magazine. It takes only a few minutes to make and it keeps for up to a month in the fridge. Using 72% (or higher) bittersweet chocolate makes for a devilishly decadent sauce.

2 tablespoons salted butter
1/2 cup heavy whipping cream
1/2 cup honey
1/4 cup cocoa powder
1/4 cup dark brown sugar
1-1/4 cups bittersweet chocolate chips (can use semisweet)
1 teaspoon vanilla extract
1 additional tablespoon heavy cream 

1. Combine butter, cream, honey, cocoa powder, and brown sugar in a heavy saucepan. Stirring constantly, bring to a simmer. Cook for four minutes, stirring as needed and watching so the mixture doesn’t burn.

2. Remove from heat. Stir in chocolate chips. Let sit a minute, then stir again to ensure they melt. Add vanilla and a tablespoon of cream. Stir until smooth. Place in a closed container and store in the refrigerator. To use, proportion out your serving into a small bowl and microwave for 10 to 15 seconds.

Whipped Cream

1/2 cup heavy cream
1 tablespoon powdered sugar
1 tablespoon sour cream
1 teaspoon vanilla extract 

1. This recipe can be made up to four hours in advance. 

2. Place cream in a small bowl and beat with a hand-held mixer until it begins to thicken. Add sugar and continue to beat until fairly thick. Add sour cream and vanilla, and blend. 

3. Cover and refrigerate.