Grown Up Sundae

Ease of Preparation: Medium

Yield: 4 servings

Ingredients:

Basil Ice Cream:

• 2 ½ cups (590 ml) whole milk
• 1 ½ cups (350 ml) 35% cream
• 1 vanilla pod
• 1 bunch basil
• 5 egg yolks
• ¾ cup (180ml) white sugar
• Green food colouring, optional

Brown Butter Cherries:

• ¼ cup (60 ml) butter
• 1 ½ cups (350 ml) cherries, pitted
• 1 tablespoon (15 ml) sumac

Chocolate Ganache:

• 1 cup (240 ml) 35% cream
• 1 cup (240 ml) semi-sweet chocolate

Method:

For the Basil Ice Cream:

In a heavy bottomed saucepan, bring the milk and cream to a simmer.

Using a small knife, split the vanilla bean lengthwise and scrape out the seeds. Add the pod, seeds and the basil to the pan of simmering milk and cream. Remove the pan from the heat and allow to steep for 10 minutes.

In a heatproof bowl, whisk the yolks and sugar together until pale yellow.

Remove the vanilla pod and basil from the milk mixture and discard. Slowly ladle a small amount into the egg mixture while whisking constantly. Once tempered, stream the remaining milk and cream into the bowl, still whisking constantly.

Set the heatproof bowl over a pan of simmering water and whisk until thickened and foamy, 3-4 minutes.

Allow the mixture to cool to room temperature, then refrigerate until fully chilled, about 4 hours or up to overnight.

Churn the mixture in an ice cream maker until very thick. Optionally add a few drops of green food colouring at this point, if desired.

Scrape the soft ice cream out into a container and freeze for 3-4 hours.

For the Brown Butter Cherries:

In a saucepan set over medium heat, cook the butter until browned, 5-7 minutes.

Allow the butter to cool for 10 minutes.

Add the cherries to the butter and swirl to coat. Using a slotted spoon, transfer the coated cherries to a parchment-lined sheet pan.

Sprinkle the cherries with sumac and transfer the pan to the refrigerator until the butter has set, roughly 20 minutes.

For the Chocolate Ganache:

In a saucepan over high heat bring cream to a simmer.

Chop chocolate into little pieces and transfer into a heatproof bowl.

Whisk the simmering cream slowly into the chocolate until fully incorporated and the mixture is a velvety consistency.

Set aside at room temp until needed.

To Assemble:

Allow the cherries to come to room temperature.

Scoop the ice cream into a dish. Sprinkle cherries over the ice cream and drizzle the still-slightly warm ganache overtop. Serve immediately.