This sundae was inspired by a winter trip a few years ago to Italy. I don't know what else to call it except "the best sundae you'll ever eat."
'ice cream sundae' on Serious Eats
The flavors here are so complementary and play off each other perfectly: the salt and caramelized sugar in the ice cream, the warm honey and Vin Santo sauce—delicious
When Maggie suggested I make a s'mores ice cream flavor, I recognized a chance not just for a new ice cream, but for a fuss-free way to enjoy the perfection of a s'more in the comfort of my own home. Instead of jamming all the s'more elements into a single ice cream, I kept them segregated as elements of a sundae. A s'more should have a hot component and a crunchy component: challenging in ice cream, but no problem with this approach.
A toasted marshmallow ice cream is paired with—what else—chocolate and graham crackers.
These grilled fig sundaes are a perfect transitional dessert. Shades of summer are represented though scoops of ice cream and burstingly sweet figs that are grilled, preferably before the grill is retired for the season. Fall come through with the rosemary skewers that the figs are threaded onto and deeply sweet and sour balsamic "fudge" sauce made from vinegar reduced with red wine and sugar. The dish is finished with a sprinkle of sea salt and cracked black pepper, savory elements that tie together the sweet and tart notes of this gorgeous early fall sundae.
Hershey's syrup enabled even the most gastronomically inept child miraculous culinary powers. With a single drizzle, a pedestrian glass of two-percent became the greatest beverage in all of kiddom: chocolate milk. Likewise, Hershey's syrup could transform a scoop of ice cream into a sundae. Even a slice of store bought angel food cake became something extraordinary when doused in Hershey's.