284ml (10 fl oz) double/whipping or heavy cream (1¼ cups)
8 good scoops vanilla ice cream or frozen yogurt
*1 lemon should yield 3 tbsp
4 sundae glasses
To make the raspberry sauce, put the sugar and lemon juice in a saucepan with 225ml (8 fl oz) (1 cup) of water. Bring to the boil, then reduce the heat and simmer for 10 minutes, until slightly thick and syrupy.
Put the raspberries in a blender or food processor and pour the hot syrup over the top. Purée until smooth, then strain through a fine sieve to remove the seeds.
Whip the cream until it forms soft peaks.
Drizzle two tablespoons of the raspberry sauce round the inside of each sundae glass. (It will run down the insides of the glass and leave a layer on the bottom.)
Add two scoops of ice cream or frozen yogurt to each glass.
Now add a large dollop of whipped cream and then slowly drizzle two tablespoons of raspberry sauce over the top, allowing the sauce to run down through the layers.
First transfer the ice cream from the freezer to the refrigerator so it can soften while preparing the raspberry sauce.
Place the raspberries in a small pan (they don’t have to be thawed). Break them up a little if they have frozen in a clump. Sprinkle over the sugar and add the zest of the lemon. Then squeeze out the juice into the pan.
Bring the juice to the boil over a medium heat and then reduce the heat and gently simmer for 10 minutes until the sauce has thickened and become syrupy.
Pass the raspberries through a sieve to remove the seeds, which will then leave a lovely thick syrup. Leave to become cold which will only take a few minutes.
Tip the ice cream into a large bowl and break up with a spoon. It should be quite soft by now. Pour half of the syrup over the ice cream and quickly cut in with a spoon just using a few strokes. (Avoid over-working or it will turn into a raspberry mess!!) Now just sprinkle over the remaining raspberry syrup and this should just run through any gaps.
Using a large spoon, scoop the ice cream into a 2 litre container and then return to the freezer. It will take about 3 hours to refreeze.
These squares of strawberry ice cream are on a chocolate base and topped with sliced strawberries, drizzled with chocolate and sprinkled with toasted almonds. Frozen ahead of time, they make an impressive dessert and take no time at all to add the toppings just before serving.
170g (6 oz) strawberries, rinsed and hulled (½ pint punnet)
1 tbsp sugar
For the topping
85g (3 oz) strawberries, rinsed and hulled (¼ pint punnet)
55g (2 oz) plain/dark chocolate (8 pieces)
2 tbsp slivered almonds
17cm (6½ in) square metal baking pan at least 5cm (2 inches) deep
Once the base and filling have been left to freeze, it can be cut into portions and then the portions returned to the freezer. until needed The topping is added just before serving and is better not frozen.
This is a great recipe to make and keep in the freezer. The quantities can be doubled to be able to freeze more portions, just use a 24cm (9½ in) square pan.
Cut two sheets of baking parchment larger than the baking pan so that they can be laid across one another and overhang the edges of the pan on all sides. Press well into the corners of the pan.
For the base
In a medium bowl, combine the chocolate crumbs and the sugar. Stir in the butter to coat the crumbs. Spread evenly in the pan pressing well into the corners. Freeze while making the filling.
For the filling
Remove the ice cream or frozen yogurt from the freezer to soften a little.
Slice the strawberries and put into a small bowl. Toss with the sugar then let stand for 10 minutes, stirring occasionally.
Meanwhile, scoop the ice cream or yogurt into a large bowl and leave until the strawberries are ready. It should not thaw completely.
Purée the strawberries until smooth, then pour over the top of the ice cream or yogurt. Stir until well blended. Spoon evenly over the chocolate base in the pan and freeze until firm, about 4 hours.
For the topping
Start preparing the toasted almonds and chocolate sauce about an hour before serving so they have time to cool.
Tip the almonds into a small frying pan/skillet and toast over a medium to low heat until golden, tossing frequently. They will take about 5–10 minutes but keep an eye on them as they will burn quickly. (They produce a nutty smell when they are ready, too.) Put to one side.
Break the chocolate into small pieces and add half to a glass bowl and melt over a pan of just simmering water. (The bowl should not touch the water.). Once melted, remove from the heat. Add the remaining chocolate to the bowl and stir until it has melted and there is a smooth chocolate sauce. Leave to one side to cool.
Top each square just before serving.
Holding the edges of the baking parchment, remove the frozen sundae to a cutting board. Using a serrated knife, cut into six even pieces. Leave for 10 to soften a little.
Slice the remaining strawberries and decorate the top of the squares. Drizzle the chocolate over and sprinkle with the toasted almonds.
For these delicious sundaes, banana slices are coated in maple syrup, mixed with vanilla ice cream and crushed meringue shells, then topped with whipped cream and decorated with chocolate, a cherry and a wafer.
Scoops of vanilla ice cream and mounds of whipped cream smothered with a chocolate fudge sauce, then decorated with grated chocolate, make this chocolate fudge sundae a sure winner with all the family.
Whip the cream until it just holds soft peaks and put to one side.
For the chocolate fudge sauce
Put the butter, sugars and cream in a pan over a low heat until the butter has just melted, stirring now and again. Add the cocoa powder and stir continuously until the sauce is smooth and glossy. Keep it warm while putting together the rest of the sundaes. If it becomes too thick just add a little boiling water.
(Not all the sauce may be needed but it will keep for up to two weeks. It will thicken as it cools and will eventually become solid, but it can be warmed through again to create a pouring sauce.)
Drizzle 1 tablespoon of the chocolate fudge sauce around the insides of each sundae glass. Add 2 scoops of ice cream to each glass. Top with cream, dividing it between the glasses Then slowly spoon 2 tablespoons of the chocolate sauce over the top. letting it run through the cream and ice cream. Decorate with a little grated chocolate.
To prepare the sauce, purée the raspberries, caster sugar, lemon zest, lemon juice and crème de cassis. Then sieve the purée to remove the raspberry seeds.
Measure 12 scoops of ice cream into a freezer container and drizzle over half the sauce. Cut through the ice cream to allow the sauce to create a marbled effect. Cover and freeze for at least one hour.
Warm the remaining sauce. Scoop the ice cream into four bowls and pour over the warm sauce. Serve immediately.
Individual servings of the Baked Alaska. Mini sponge flans are topped with raspberry jam and creamy ice cream, covered in a soft meringue, then quickly baked to set the meringue but leaving the ice cream frozen inside.
4 tbsp raspberry conserve or good quality raspberry jam
250ml good quality ice-cream, raspberry or strawberry (4 good scoops)
2 eggs, large (U.K.)/extra large (N.A.), whites only
pinch of cream of tartar
115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
28g (1 oz) flaked almonds (⅜ cup)
Remove the ice cream from the fridge to let it soften a little, about 10 minutes.
Fill each sponge flan with 1 tablespoon of jam and level the top. Then, using an ice cream scoop, top with one good scoop of ice cream. Return to the freezer for at least one hour.
Whisk the egg whites with an electric hand whisk or food mixer until stiff. Sprinkle over the cream of tartar then whisk in the sugar, a spoonful at a time, whisking well between each addition, until the mixture is stiff and shiny. Divide between the four sponges, completely covering the sponge and ice cream. Drawing upwards with the tip of a knife, make little swirls over the meringues. Freeze overnight.
Preheat the oven to 230°C (450°F) (gas 8)
Scatter the almonds over the meringues, then bake for 3–5 minutes until the meringue just starts to brown. Serve immediately.
The prepared Alaskas can be left frozen for up to one month. Bake in the oven as directed above but leave for 15 minutes before serving.