Six ways to sundae

07/30/2012 5:00 AM

08/01/2012 6:21 AM

There’s no doubt about the retro appeal of maraschino cherries, whipped cream cans and that ersatz chocolate syrup in a squeeze bottle. But it’s funny to think they coexist in the same dessert galaxy with basil sorbets and pink peppercorn-tinged ice cream.

So we turned to ice cream experts to help us reinvent ye olde ice cream social, sans squeeze bottles and quasi-fruity syrups. The results will take you six ways to sundae, with fresh lemon-blueberry syrup, vanilla butterscotch, extra-bittersweet fudge and even bacon peanut brittle.

Ohio-based artisanal ice cream maker Jeni Britton Bauer’s book, “Jeni’s Ice Creams at Home,” just won a James Beard award. Her wildly popular Farmers Market Sundaes use lemon frozen yogurt and fresh berries, macerated with Champagne, port or Grand Marnier. Her Ohito Sundae, a play on the classic rum cocktail, draws its flavors from fresh mint leaf-infused ice cream, a white-rum praline sauce and a wedge of lime, so guests can squeeze the tart citrus over the entire affair, including the sprinkling of turbinado sugar crystals.

“I like things to be a contrast,” she says. “Something crunchy, sweet, sour, bitter, salty, a little bit of everything. What’s great about the artisanal ice cream world is you can start with something more unusual, or something really well made, but very simple.”

Entertainment Videos

Join the Discussion

The Wichita Eagle is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Terms of Service