Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons | This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.
Butter-Pecan Blondie Sundaes with Creamy Caramel Sauce | Pastry chef Bob Truitt loves anything that includes caramel and ice cream. “But there always needs to be a crunch,” he says. So he makes pecan-studded blondies the base for this sundae and adds a garnish of candied pecans.
Apple Pie Sundaes with Cheddar Crust Shards | Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing brings out the fruit’s sweetness. The crispy, salty cheddar crisps that accompany the sundaes are as good with cocktails as they are with desserts.
Halvah-Sesame Sundae | “My passion for halvah (the sesame-seed candy) is no secret. I love its crunchy, gritty, nutty flavor. I first started eating it in Paris at the pâtisseries orientales: the Middle Eastern sweet shops in the fifth arrondissement, near La Sorbonne. The flavor of halvah works well with caramel. Sesame is the new vanilla!”
Caramelized Pineapple Sundaes with Coconut | Kerry Simon tops creamy frozen yogurt with chunks of caramelized pineapple and slivers of fresh coconut, but toasted, shredded coconut is just as delicious. Another variation: Swap out the pineapple for bananas and garnish with the Japanese herb shiso.
Roasted Pear Sundaes with Balsamic-Caramel Sauce | High-quality balsamic vinegar is dense and complex, so a little goes a long way in this sweet-tangy caramel sauce, which is also great drizzled over fresh fruit.
Roasted Peaches with Mascarpone Ice Cream | “Every house has an herb garden,” says Daniel Humm of Ticino, the southern region of Switzerland. Accordingly, he infuses roasted peaches with honey-rosemary syrup. The mascarpone in the ice cream reveals the strong Italian influence on Ticino’s cuisine.