Tuesday, May 31, 2011
Graham Cracker Ice Cream Pie Sundae with a Strawberry-Rhubarb Vanilla Sauce
I was struck by the gorgeous photos of this dish on the blog, Savoring the Thyme and couldn't wait to use the big, bright strawberries we had picked to make this.
I have to say, this was a really lovely dessert and so much easier than you might imagine. In fact, you can make the graham cracker ice cream, fresh whipped cream and sauce all ahead of time and just assembly when ready to serve.
This dessert really reminds me of something you might find in a fancy restaurant and I think it would make a wonderful summer time treat for guests.
Graham Cracker Ice Cream Pie Sundae
3 scoops of real, good quality ice cream (I used Haagen Daz)
1/4 cup graham cracker crumbs (place a few graham crackers in bag and smash em or pulse in a processor)
1 cup of heavy cream
1 tablespoon of sugar
Strawberry-Rhubarb Vanilla Sauce
1 cup of chopped rhubarb
2 cups of organic strawberries, chopped
1 teaspoon vanilla
1/3 cup sugar
1/4 cup water
For the ice cream:
1. Place the graham cracker crumbs onto a plate. Using an ice cream scoop, obtain 3 scoops of ice cream, roll each into a ball and then roll through the graham cracker crumbs until covered. Place onto a plate and put in the freezer until ready to top with sauce and consume.
2. Meanwhile, in the bowl of an electric mixer, fitted with the whisk attachment, combine cream and sugar. Whisk them on medium speed for about 2 to 3 minutes until soft peaks form. Place into the refrigerator until ready to use.
For the sauce:
1. Place all of the ingredients into a pot, bring to a boil, reduce heat and allow to simmer for 30 minutes, stirring occasionally. Allow to cool and store in the refrigerator until ready to devour.
2. On a new plate, place a dollop of the whipped cream, place the ice cream balls on top and then drizzle the sauce on top. Enjoy!
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