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(Note: For serving, mound scoops of several ice cream or sorbet flavors on well-chilled round platter. Surround with cut up fruits in season. Spoon sundae topping over and , serve immediately.)
Espresso ice cream sundae
Vanilla ice cream, softened
1 to 11/2 Tbsps. espresso powder
1 Tbsp. boiling water
8 1-oz. Butterfinger or Heath bars, chopped
Homemade or bottled hot fudge sauce
Whipped cream
Chopped walnuts
Dissolve espresso powder in boiling water and cool completely. Stir into softened vanilla ice cream then fold in half the Butterfinger bars. Serve 1 to 2 scoops of ice cream in cone or glass, topped with fudge sauce, whipped cream, remaining Butterfinger bars and walnuts. Makes about 8 servings.
Macadamia-mango maniac sundae
Mango maniac sauce
1 qt. French vanilla or other favorite flavor ice cream
Macadamia nut-caramel topping
Sliced mangoes . j Spoon mango maniac sauce on individual serving plates. Scoop ice cream on top of sauce. Surround ice cream with mango slices. Spoon macadamia nut-caramel topping over ice cream.
Mango maniac sauce: In blender or food processor, combine 2 peeled and chooped mangos, 1 cup milk, 1/3 cup whipping cream and 1/4 to 1/3 cup sugar. Puree until smooth. Makes about 3 cups.
Macadamia nut-caramel topping: In large saucepan, mix 1 1/2 cups sugar and 1/4 cup water. Cook over medium heat until caramel colored, about 6 minutes. Do not stir. Add 1/2 cup milk (mixture wrill bubble up quite high). Remove from heat and stir in 2/3 cup chopped macadamia nuts. Cool slightly.
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