Click here to find out more! Buttermilk-Vanilla Cupcakes

Ingredients

• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1 1/4 cups sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 large egg, plus 1 large egg yolk
• 1/2 cup plus 2 tablespoons warm water
• 1/2 cup plus 2 tablespoons buttermilk
• 1/4 cup plus 1 tablespoon vegetable oil
• 1 teaspoon pure vanilla extract

 

      Directions

1. Preheat oven to 350 degrees. Line mini-muffin tins with paper liners.
2. Sift flour, sugar, baking soda, baking powder, and salt into a mixer bowl. Transfer bowl to mixer, and add egg, yolk, water, buttermilk, oil, and vanilla. Beat on low speed until mixture is well combined and smooth, about 3 minutes.
3. Divide batter among liners, filling each cup about 2/3 full. Bake, rotating tins halfway through, until golden brown and a tester inserted into centers comes out clean, about 17 minutes. Let cool in tins on wire racks for 30 minutes. Invert cupcakes onto racks, and let cool completely. (Cupcakes can be stored for up to 3 days.)

Ice Cream Cupcakes

Ingredients

• Buttermilk-Vanilla Cupcakes
• 4 pints ice cream and gelato, slightly softened

Directions

1. Using a 1 1/2-inch ice cream scoop, press a scoop of ice cream or gelato on top of 1 cupcake. Repeat with remaining cupcakes and ice cream or gelato.

Banana Split

Ingredients

• 1/2 cup heavy cream
• 1/2 vanilla bean, split and scraped
• 4 bananas, peeled and split lengthwise
• 4 (about 1/2 pint) scoops coffee ice cream
• 4 (about 1/2 pint) scoops chocolate ice cream
• 4 (about 1/2 pint) scoops hazelnut ice cream
• 1/2 cup Chocolate Syrup Chocolate Syrup
• 1/2 cup Caramel Sauce Caramel Sauce
• Wet Walnuts
• Fresh or brandied cherries

 

       Directions

1. Make whipped vanilla cream: In a medium bowl, whip cream and vanilla-bean seeds with a hand mixer until soft peaks form.
2. Place 2 banana halves in each of four dishes. Top with 1 scoop each of coffee, chocolate, and hazelnut ice creams. Drizzle with chocolate syrup and caramel sauce. Top with whipped vanilla cream, wet walnuts, and cherries; serve

Rocky Road Sundae

 

 

 

 

 

 

 

 

 

Ingredients

• 1/2 cup hazelnuts
• 8 scoops (about 1 pint) chocolate ice cream
• 4 scoops (about 1/2 pint) coffee ice cream
• 1 cup Chocolate Sauce
• 3/4 cup Marshmallow Sauce
• 2 1/2 ounces milk chocolate, cut into chunks

Directions

1. Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts with a clean kitchen towel to remove skins. Return nuts to tray; toast until fragrant and golden brown, 10 minutes more. Let cool.
2. Place 2 scoops chocolate ice cream and 1 scoop coffee ice cream in each of four bowls. Top with chocolate and marshmallow sauces. Sprinkle with hazelnuts and milk chocolate chunks; serve.

Malted Milk Shakes

Ingredients

• 1 cup milk
• 6 tablespoons malted-milk powder, plus more for garnish
• 1 pint Vanilla Ice Cream
• 1 pint chocolate or strawberry ice cream
• Malted-milk balls, for garnish (optional)

 

 

 

       Directions

1. Place 1/2 cup milk and 3 tablespoons malt powder in the jar of a blender, and process until malt is dissolved. Add half the vanilla ice cream, and blend until smooth. With the motor running, add remaining vanilla ice cream, 1 scoop at a time, until it is fully incorporated. Pour half the shake into a glass measuring cup, and place in freezer. Divide remaining half between two glasses, and place glasses in freezer. Allow to chill for 10 minutes before proceeding to step two.
2. Place remaining 1/2 cup milk and remaining 3 tablespoons malt powder in clean jar of blender, and process until malt is dissolved. Add half the chocolate, or strawberry, ice cream, and blend until smooth. With motor running, add remaining ice cream, one scoop at a time, until fully incorporated. Divide half the shake between two empty glasses, and top off the two partially filled glasses from freezer with the remainder. Allow the half-filled glasses to freeze for 10 minutes. Stir reserved vanilla shake before topping off remaining glasses. Garnish with malted-milk powder and malted-milk balls if desired, and serve immediately.

Coconut Bonbons

Ingredients

• 12 chocolate wafer cookies
• 1/4 cup shredded unsweetened coconut
• 2 pints coconut sorbet
• 12 whole almonds
• 26 ounces semisweet or bittersweet chocolate, chopped
• 1 tablespoon vegetable shortening

 

 

 

        Directions

1. Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.
2. In a double boiler, or a heat-proof bowl set over a pan of barely simmering water. Melt chocolate and shortening, stirring occasionally. Remove bowl from heat. Let cool slightly.
3. Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for 30 minutes more or overnight. Serve.

Ultimate Malted Brownie Sundae

Ingredients

• 2 pints vanilla ice cream, softened
• 3/4 cup (about 3 ounces) malted-milk powder
• 1/2 cup malt balls, coarsely crushed, plus more for garnish
• Malted Brownies
• Chocolate Sauce

 

 

 

Directions

1. In the bowl of an electric mixer, combine the ice cream, malted-milk powder, and crushed malt balls. Mix until blended, about 1 minute. Transfer mixture to an airtight container, and freeze until firm, about 4 hours, or overnight.
2. Just before serving, cut brownies into 24 rectangles, making four even columns and six even rows.
3. Assemble sundaes: Divide half of the ice cream evenly among eight serving dishes. Top each with a brownie, then with another ice cream layer. Garnish each with two more brownies. Drizzle with chocolate sauce; sprinkle with crushed malt balls.