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Salted Maple Ice Cream Sundaes with Caramelized Stone Fruit

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Salted Maple Ice Cream Sundaes with Caramelized Stone Fruit
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Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 2 hours
Servings
6-8 servings
Ingredients
For the ice cream:
  • 1 1/3 cup Grade B maple syrup
  • 8 large egg yolks
  • 3 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 teaspoon fine sea salt
For the brioche croutons:
  • 2 cups brioche about 1/2 loaf, cut into 1/2-inch cubes
  • 1/4 cup butter melted
  • 1/4 cup powdered sugar sifted
For the caramelized fruit:
  • 3 yellow peaches halved and stones removed
  • 3 apricots halved and stones removed
  • 3 nectarines halved and stones removed
  • 1 orange 1/2 juiced and 1/2 thinly sliced into rounds
  • 1 lemon 1/2 juiced and 1/2 thinly sliced into rounds
  • 1 lime 1/2 juiced and 1/2 thinly sliced into rounds
  • 2 tablespoons granulated sugar
  • 1/4 cup butter
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 2 hours
Servings
6-8 servings
Ingredients
For the ice cream:
  • 1 1/3 cup Grade B maple syrup
  • 8 large egg yolks
  • 3 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 teaspoon fine sea salt
For the brioche croutons:
  • 2 cups brioche about 1/2 loaf, cut into 1/2-inch cubes
  • 1/4 cup butter melted
  • 1/4 cup powdered sugar sifted
For the caramelized fruit:
  • 3 yellow peaches halved and stones removed
  • 3 apricots halved and stones removed
  • 3 nectarines halved and stones removed
  • 1 orange 1/2 juiced and 1/2 thinly sliced into rounds
  • 1 lemon 1/2 juiced and 1/2 thinly sliced into rounds
  • 1 lime 1/2 juiced and 1/2 thinly sliced into rounds
  • 2 tablespoons granulated sugar
  • 1/4 cup butter
Votes: 0
Rating: 0
You:
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Instructions
  1. In small saucepan, cook maple syrup over medium-high heat, stirring occasionally until reduced by a quarter, 5–7 minutes. Set aside until needed.
  2. In large heat-resistant bowl, whisk egg yolks until slightly thickened and pale, 5–7 minutes.
  3. In medium saucepan, bring cream and milk to simmer over medium-high heat. Remove from heat. Working quickly, whisk 1/2 cup cream mixture into egg yolks to temper them. Combine tempered yolk mixture with cream mixture in saucepan and return to medium heat. Stir constantly until mixture coats back of wooden spoon, 3–5 minutes. Remove saucepan from heat, and stir in maple syrup reduction and salt.
  4. Prepare an ice bath—fill large bowl halfway with ice and water; set second large bowl in the ice water. Strain custard through fine mesh sieve into second large bowl over ice bath and allow to cool. Once custard has cooled, transfer to ice cream maker and churn according to machine instructions. Transfer churned ice cream to airtight container, cover and freeze at least 2 hours or overnight.
  5. Preheat oven to 375 degrees. Toss cubed brioche with melted butter and powdered sugar. Spread brioche on parchment-lined baking sheet and bake until golden brown, tossing frequently to avoid burning, 10–12 minutes.
  6. Increase oven temperature to 400 degrees. In large bowl, combine stone fruit halves, citrus rounds, citrus juices and sugar; toss to combine. Transfer to buttered baking dish, and roast until fruit is tender and starting to caramelize, 20–25 minutes.
  7. To serve sundaes, spoon roasted fruit and pan juices into individual bowls, top with a scoop (or two) of ice cream, scatter with brioche croutons and dust with powdered sugar.

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