Ooey Gooey Brownie Sundaes

When I made these brownies I was hit with inspiration to make a completely homemade brownie sundae. The great thing about homemade food is that you know where all the ingredients are coming from and everything tastes better. I made some modifications to the ice cream recipe and the fudge sauce recipe because we were out of some of the ingredients. For the ice cream I substituted an extra cup of heavy cream for the 1 cup of whole milk that the original recipe calls for. This made the ice cream extra rich. I also modified some of the steps because we didn't have any vanilla bean so I adapted the sections of the recipe that pertained to that. For the chocolate sauce, we didn't have any light corn syrup or golden syrup on hand so I used light agave nectar.

As you can see in the picture the sundae melted rather quickly (our AC wasn't working!), but I think that it adds to the deliciousness. If  you're like my niece you can add some sprinkles (jimmies!) on top. Though I'm not sure you want to use as many as she does...


Vanilla Ice Cream

Ingredients

3 cups heavy cream
3/4 cup sugar
pinch of salt
6 large egg yolks
3/4 tsp. vanilla extract

Directions

1. In a large saucepan, warm the heavy cream, salt, and sugar. Remove from the heat.
2. In a medium bowl, whisk together the egg yolks. Slowly pour the cream mixture into the egg yolks stirring constantly to prevent the eggs from cooking.
3. Put the mixture back into a saucepan over medium heat and stir with a spatula until the mixture has thickened and coats the spatula.
4. Pour the custard through a strainer into a bowl. Add the vanilla.
5. Stir the custard over an ice bath until the mixture has cooled.
6. Chill the mixture in the refrigerator until it has cooled completely.
7. Add the mixture to your ice cream maker and churn according to the manufacturer's instructions.

Source: Adapted from The Perfect Scoop
Equipment: I use this ice cream maker

Chocolate Fudge Sauce

Ingredients
3.5 oz. semi-sweet chocolate, chopped
2 tbsp. unsweetened cocoa powder
1/3 cup light agave nectar (or light corn syrup)
1/3 cup heavy cream
1/3 cup powdered sugar
1/2 tsp. vanilla extract

Directions
1. Add water to saucepan and heat until simmering. Place a heatproof bowl over the water.
2. Add the chocolate and cocoa powder to the bowl. Heat until melted, stirring occasionally.
3. Take the bowl off the heat and add the agave nectar, heavy cream, powdered sugar, and vanilla.
4. Stir until combined.
5. Transfer the sauce to a heatproof container with a lid. The sauce can be kept in the refrigerator for a few days. Warm before serving.

Source: Slightly adapted from The Sophisticated Gourmet

Whipped Cream

Ingredients

1 cup heavy whipping cream
2 tbsp. sugar

Directions

1.  Add the sugar and whipping cream to a mixing bowl. Whisk using a hand mixer until the cream reaches stiff peaks.

Source: Whipped Cream by Alton Brown