经典冰淇淋圣代
甜点25 分钟4 份简单关于此食谱
终极自制冰淇淋圣代——舀一球球奶油香草冰淇淋，淋上浓郁光滑的热巧克力酱，再配上新鲜的打发奶油、烤坚果、一颗樱桃，以及您最爱的各种配料。这是一款怀旧且讨人喜欢的甜点，永远不会过时。自制热巧克力酱本身就值得费力去做——浓稠、深层巧克力味，仅需不到10分钟就能完成。
步骤说明
- 1
Toast the nuts (if using): Place chopped Walnuts or Pecans in a dry Skillet over ^[medium heat]. Stir frequently for 3–4 minutes until fragrant and lightly golden. Transfer to a plate to cool. Set aside.
- 2
In a medium Saucepan, combine the Heavy Cream, Light Corn Syrup, Brown Sugar, Unsweetened Cocoa Powder, and Fine Salt. Whisk well to combine, then bring to a simmer over ^[medium heat], stirring frequently.
- 3
Once simmering, reduce heat to ^[medium-low] and cook for 2 minutes, stirring constantly. Remove from heat and immediately add the chopped Semi-Sweet Chocolate and Butter. Let sit for 1 minute, then whisk until completely smooth and glossy.
- 4
Stir in the Pure Vanilla Extract. The sauce will thicken as it cools. Set aside and keep warm.
- 5
Pour the very cold Heavy Whipping Cream into a chilled Mixing Bowl. Beat with a Hand Mixer or Stand Mixer on ^[medium-high speed] until soft peaks form, about 2 minutes.
- 6
Add the Powdered Sugar and Pure Vanilla Extract. Continue beating until stiff peaks form — the whipped cream should hold its shape when the beaters are lifted but still look smooth and glossy, not grainy. Do not over-beat. Refrigerate until ready to use.
- 7
Set out 4 chilled sundae glasses, bowls, or dessert dishes. Using an ice cream scoop, place 2–3 generous scoops of Vanilla Ice Cream into each dish.
- 8
Spoon 2–3 tablespoons of warm hot fudge sauce generously over each serving of Vanilla Ice Cream, letting it drizzle down the sides.
- 9
Add a large dollop (or piped swirl) of fresh whipped cream on top of each sundae.
- 10
Finish with your chosen toppings: a sprinkle of toasted Walnuts, a drizzle of Caramel Sauce, Rainbow Sprinkles, and a Maraschino Cherry on top. Add a Wafer Cookie or waffle cone piece for crunch. Serve immediately.
