Brownie Sundae With Chocolate Cherry Ice Cream

Made by Pastry Chef, Saree Musick from JUSTIN Vineyards & Winery

Tools

  • Sauce Pan
  • Double Boiler
  • Medium Bowl
  • Spatula
  • Ice Cream Maker 
  • Whisk
  • Standing Mixer
  • Whisk Attachment
  • 2oz Scoop
  • 4, Staub's
  • Ice Cream Scoop
  • Metal Spoon

Cooking Time

2 hours
Makes 4 Servings

Ingredients

Directions

Brownie

1. Melt butter and chocolate in a small saucepan over low heat until smooth and fully melted. Set aside.


2. With a whisk attachment, Whip eggs and sugar in a large bowl of a standing mixer until light and fluffy, about 5 minutes. 


3. Add melted chocolate and butter mixture and vanilla bean and stir until just combined. 


4. Transfer batter to a small 8oz staub.


5. Using a 2oz blue scoop, add 1 scoop into the staub.


6. Bake 8-10 minutes at 350°F.

Cherry Chocolate Ice Cream

1. In a saucepan on medium heat, add cream, milk, sugar, glucose, vanilla seeds, and vanilla pod until mixture comes to a simmer. 


2. Place yolks in a bowl, set aside. 


3. When dairy comes to a simmer, slowly pour over yolks whisking to incorporate. 


4. Cook over double-boiler with a rubber spatula until thickened. Approximately, 180°F.


5. Strain, and follow ice cream machine steps.


6. When ice cream is soft, fold in cherry compote and chopped chocolate.