Kelly's of Cornwall
Kelly’s of Cornwall Ice Cream Sundaes
The perfect treat for all the family on a summer’s day.
Pistachio Nut Brittle:
200g green shelled pistachios
400g granulated sugar
Try with hazelnuts and/or almonds but pre toast these in the oven a little first for more flavour:
Warm Dark Chocolate Sauce
150g dark chocolate
30ml single cream
An ice cream sundae doesn’t follow a set recipe, as it can be as individual as you are. Tailor it to suit your family’s individual tastes. However, if you need some inspiration here is an idea for you to try.
If making several sundaes, pre-scoop the ice cream flavours, place on a metal tray lined with greaseproof paper and return to the freezer until ready to serve, ensuring the ice cream won‘t start to melt until it reaches the table.
- Using a traditional ice cream sundae dish or a wider shallow sundae dish, arrange small scoops or balls of each of the flavours of Kelly’s of Cornwall ice cream in the dishes, sprinkle with chopped nougat, shards of pistachio or hazelnut brittle and pour over some warm chocolate sauce. Serve immediately…with a dollop of whipped or clotted cream perhaps and a further topping of nut brittle.
- Melt the sugar over a medium heat in a saucepan. Move the pan around continuously to help the sugar to melt but avoid stirring. Once the sugar has caramelised, add the pistachios and then spread out the mixture on a non stick baking sheet flattening out with a spoon. Chill and once set, break into shards and serve.
- Place all the ingredients in a saucepan and heat gently until everything is incorporated and you have a nice glossy dark sauce. Remove from the heat. The sauce is supposed to be served warm so if necessary heat it up a little to loosen it again.
Tags: clotted cream, cornish, Cornish recipes, cornwall, ice cream, ice cream sundae, kelly's