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Sundaes and Splits

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Sundaes and Splits

Delicious Recipes for Ice Cream Treats



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Sundaes and Splits: Delicious Recipes for Ice Cream Treats by Hannah Miles
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Who doesn't delight in a tall elegant glass filled with ice creams, sauces, syrups and whipped cream? Here you'll find a sundae to suit all tastes, whether it's a fresh and fruity concoction or a rich dessert laden with chocolate sauce and nuts, there is something here for everyone.

There is a chapter of fresh and fruity recipes that includes a Peach Melba Sundae and a fun Hawaiian Sundae bursting with tropical flavours. This title offers indulgent ideas for special-occasion treats that include an irresistible Chocolate Brownie Sundae and a luxurious Panna Cotta Sundae garnished with raspberries and gold leaf. Retro sundaes features soda fountain classic the Banana Split, as well as some fun twists on favourite desserts, such as Lemon Meringue Pie Sundae.

Finally, ideas for grown-up treats take pure self-indulgence to new heights by adding a dash of your favourite tipple. Try a Rum and Raisin Sundae or a Black Forest Sundae laced with kirsch.


Serves: 4
Prep Time: 30 minutes

Mint Sorbet:
1¼ cups granulated sugar
Freshly squeezed juice of 1 lemon
A handful of fresh mint leaves, finely chopped
1 teaspoon green food coloring

Mint Chocolate Chip Ice Cream:
1 quantity Vanilla Ice Cream Base (see recipe, below)
1 teaspoon mint extract
4 ounces mint-chocolate flavored candy sticks, finely chopped
1 teaspoon green food coloring

Mint Choc Sauce:
6 ounces peppermint fondant-filled chocolate squares (such as After Eights)
1 cup heavy cream

To Finish:
4 mint-chocolate flavored candy sticks

  1. To make the Mint Sorbet, put the sugar, lemon juice, fresh mint and green food coloring in a saucepan with 2¹/³ cups water. Simmer for 10 minutes until the sugar has dissolved and you have a thin mint syrup. Force through a fine mesh strainer to remove the mint and leave to cool. When completely cool, churn in an ice cream machine according to the manufacturer’s in­structions. Freeze until needed.
  2. To make Mint Choc Chip Ice Cream, add the mint extract, chopped mint-chocolate candy and 1 teaspoon green food coloring to vanilla ice cream base and churn in an ice cream machine according to the manufacturer’s in­structions. Freeze until needed.
  3. To make the Mint Choc Sauce, place peppermint squares and heavy cream in a saucepan; set over gentle heat. Stir until the mints have melted and sauce is thick and glossy. Leave to cool completely.
  4. To assemble, layer the Chocolate Mint Sauce, Mint Choc Chip Ice Cream and Mint Sorbet in the sundae dishes. Decorate each sundae with a mint-chocolate flavored candy stick. Serve immediately.

Author Biography

A former lawyer and one of the three Master Chef finalists in 2007, Hannah Miles's food career has since taken off. She has a monthly column in Country Kitchen and Country & Town House magazines and also writes for Delicious magazine. Sundaes & Splits is her first book for Ryland Peters & Small.

Release date Australia
April 1st, 2010
Country of Publication
United Kingdom
40 colour photographs
Ryland, Peters & Small Ltd
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