Friday, October 22, 2010
Breyer's Sundae Contest
I posted this pic last month in my "Food Pr0n" post, and now I can give you details. This sundae with chocolate/bacon/caramel and toasted salted almonds was my entry in the 2010 Breyer's Sundae Showcase. The grand prize was a trip to Chicago, a cooking lesson with Gale Gand, and $10K.
I didn't win. :(
Caramel Surprise Sundae
1/4 cup sugar
1/2 cup heavy cream
1 oz of your favorite high-quality milk chocolate
1 tablespoon unsalted butter
4 strips of bacon, cooked crisp and diced
¼ cup roasted salted almonds, chopped
2 cups Breyer’s French Vanilla Ice Cream
Place sugar in a dry 1-quart heavy saucepan over moderately high heat and cook until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, about another minute. Remove caramel from heat and carefully pour in heavy cream, which will cause the mixture to bubble. Return pan to heat and whisk constantly to remelt the caramel and incorporate the cream. Once mixture is smooth, turn off the heat and whisk in chocolate and butter until melted and well-blended. Stir in bacon.
Scoop ½ cup of Breyer’s French Vanilla ice cream into each of four serving dishes. Top with 1 tablespoons of warm bacon caramel sauce and a teaspoon of the chopped nuts.
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