BLUEBERRY CRUMBLE SUNDAE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
- For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
- Combine the flour, oats, pecans, granulated sugar, brown sugar and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the heavy cream and egg yolks and pulse a few times just to combine.
- Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, at least 15 minutes, then crumble.
- For the sundaes: To serve, layer the ice cream and blueberry sauce in tall glasses. Top with whipped cream and sprinkle with the crumble topping.
BLUEBERRY ICE CREAM SUNDAE
Try this ice cream sundae recipe from Gramercy Tavern chef Nancy Olson for an unforgettable dessert. Photo credit: Bill Bettencourt
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 22
Steps:
- Make the ice cream: Set a large bowl in an ice-water bath; set aside. In a large saucepan, bring corn, corn cobs (if using), 3 1/2 cups milk, heavy cream, corn syrup, vanilla bean seeds and pod, and sugar to a boil over medium-high heat. Cook, stirring, to prevent sugar from sticking to the bottom of saucepan.
- In a large bowl, whisk together egg yolks and remaining 1/2 cup milk until well combined. Remove corn mixture from heat; slowly add about a third of the hot corn mixture into egg mixture, whisking constantly until combined. Pour egg mixture back into saucepan with corn cobs, whisking constantly. Return saucepan to medium-high heat. Whisking constantly, cook until custard mixture coats back of a wooden spoon, 4 to 5 minutes; stir in vanilla extract and salt.
- Pour custard mixture into bowl set in ice-water bath; let cool completely. Transfer custard mixture to refrigerator and let chill overnight.
- Remove corn cobs from custard mixture, squeeze out any excess liquid; discard cobs. Transfer custard mixture to the bowl of a food processor and process until smooth. Strain through a fine mesh strainer, discarding solids.
- Transfer custard mixture to an ice cream maker and freeze according to manufacturer's directions. Keep ice cream frozen in an airtight container up to 5 days.
- Make the compote: Place 1 1/2 cups blueberries and sugar in a medium saucepan and cook over medium-high heat, stirring constantly, pressing on berries until they burst and mixture begins to look syrupy. Add corn kernels, stir to combine and immediately remove from heat.
- Stir in remaining cup of blueberries. Transfer to an airtight container and refrigerate until cool, up to 24 hours.
- Make the popcorn: Line a baking sheet with a nonstick baking mat; set aside. Butter a large heatproof bowl and add popcorn to bowl; set aside.
- Heat sugar, 3 tablespoons butter, and corn syrup in a medium saucepan over low until butter and sugar melt. Increase heat to medium and cook, stirring, until sugar mixture becomes golden brown. Remove from heat and carefully add vanilla and salt (mixture may splatter slightly). Pour sugar mixture over popcorn; stir until popcorn is completely coated.
- Turn popcorn out onto prepared baking sheet, working quickly to separate kernels; let cool completely. Transfer popcorn to an airtight container until ready to use, up to 1 week.
- Make the whipped cream: Place all whipped cream ingredients in the bowl of an electric mixer fitted with the whisk attachment. Whisk until soft peaks form.
- Place two spoonfuls of blueberry compote in each of 6 large parfait glasses; top with two scoops corn ice cream. Add a large handful of toffee popcorn to each glass and top with another scoop of ice cream. Top each with another spoonful of compote and a dollop of whipped cream. Garnish with remaining toffee popcorn and serve immediately with cornbread muffins.
BLUEBERRY SHORTCAKE SUNDAES
These blueberry shortcake sundaes offer a summery conclusion to any meal. I make this recipe quite often. If you need to save even more time in the kitchen, just buy blueberry pie filling and thin it out with a little orange juice. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the sugar, cornstarch and cinnamon. Stir in water and blueberries until blended. Bring to a boil; cook and stir for 2-4 minutes or until thickened., Place cake slices on four dessert plates. Top each with ice cream and blueberry sauce.
Nutrition Facts :
GRILLED BISCUIT SUNDAE WITH PEACHES AND BLUEBERRIES
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Brush 4 of the biscuits with the melted butter and sprinkle with the demerara sugar, then bake according to the package directions (save the remaining biscuits for another use). Remove from the oven and allow to cool.
- Meanwhile, in a small saucepan, combine the blueberries, granulated sugar, lemon juice and salt. Bring to a simmer, then cook, stirring frequently and using the back of a wooden spoon to mash the berries, until the juice has thickened, 5 to 7 minutes. Remove from the heat and set aside to cool slightly.
- Meanwhile, heat a grill pan or grill to high heat and oil the grates.
- Brush the peaches with oil and add to the grill, cut-side down. Cook, without moving the peaches, until charred grill marks develop, 4 to 5 minutes. Flip the peaches, then cook until the peaches have heated through but still hold their shape, another 1 to 2 minutes. Remove from the grill and cut into bite-size pieces, then set aside.
- Split the biscuits open and place on the grill cut-side down. Grill until grill-marked, about 2 minutes. Tear the biscuits into large chunks.
- In parfait glasses, layer the biscuits chunks, a scoop of ice cream and blueberry sauce. Continue with another set of layers and finish with the grilled peaches and dollops of whipped cream.
RED, WHITE, AND BLUEBERRY ICE CREAM SUNDAES
Categories Dessert Fourth of July Blueberry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Combine 1 cup blueberries and lemon juice in medium bowl; mash well. Sift powdered sugar into heavy medium nonstick skillet. Cook over medium heat until sugar begins to dissolve, stirring occasionally, about 5 minutes. Continue to cook until syrup turns deep golden brown, stirring often, about 5 minutes longer. Whisk in 1 cup cream and 1/4 cup water (mixture will bubble up). Reduce heat to medium-low, cover, and cook until most hard caramel bits dissolve, stirring occasionally, about 20 minutes. Remove from heat. Stir in mashed blueberries; strain into medium saucepan, pushing berries through. (Can be made 3 days ahead. Cover; chill.)
- Rewarm sauce over low heat. Beat 3/4 cup cream in medium bowl to soft peaks. Place 1 scoop each of vanilla ice cream, raspberry sorbet, and strawberry ice cream in each of 6 sundae dishes. Spoon warm sauce over. Top with remaining blueberries, whipped cream, and pecans.
RED, WHITE AND BLUEBERRY SUNDAES
Add a refreshing twist to ice cream by topping it with a colorful fruit topping. It's made in 10 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, beat jam, corn syrup and vinegar with wire whisk until smooth. Fold in blueberries and strawberries until coated.
- Scoop ice cream into 8 dessert bowls. Top with berry mixture. Garnish with white chocolate.
Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 24 g, TransFat 0 g
BLUEBERRY SUNDAE WITH CANDIED BACON
This indulgent ice cream dessert is inspired by the sweet and salty flavours of blueberry pancakes, crispy bacon and maple syrup
Provided by Cassie Best
Categories Dessert, Treat
Time 30m
Yield Makes 4
Number Of Ingredients 8
Steps:
- First, make the candied bacon. Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment, lay out the rashers of bacon, then cover with another sheet of parchment and another baking tray to make the bacon flat. Cook for 20 mins until crisp, then remove the top tray and sheet of parchment. Brush with half the maple syrup and continue cooking for 5 mins more, turning over halfway through cooking and brushing with more syrup. Leave to cool on a wire rack, bending the rashers into an 'S' shape while still warm and malleable.
- For the blueberry compote, put 200g of the blueberries in a saucepan with the sugar and lemon juice. Bring to a fast simmer. Bubble for 5 mins until the berries pop and turn saucy and syrupy, then throw in the remaining blueberries and cook for 1-2 mins more. Remove from the heat and set aside to cool. Can be made ahead and chilled for up to 3 days.
- To assemble the sundaes, spoon a little compote into the bottom of 4 sundae glasses. Add a crumbled cookie, scoops of ice cream and some peanuts to each glass. Repeat the layers once more, then top with a piece of crispy candied bacon.
Nutrition Facts : Calories 556 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 59 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
RED, WHITE AND BLUEBERRY SUNDAES
Categories Dessert Fourth of July Kid-Friendly Frozen Dessert Blueberry Strawberry Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine orange juice, Grand Marnier, sugar and butter in heavy large skillet. Stir over medium-high heat until sugar dissolves and sauce comes to simmer.
- Simmer until sauce thickens slightly and is reduced to 1 cup, about 10 minutes. (Sauce can be prepared 1 day ahead. cover and refrigerate. bring sauce to simmer before continuing.)
- Add nectarines to sauce and toss until heated through, about 2 minutes. Add blueberries and strawberries; toss until heated through, about 1 minute.
- Divide fruit mixture among 6 dessert bowls. Place 1 scoop ice cream in center of fruit. Garnish with mint.
LUNCHBOX BLUEBERRY 'SUNDAE'
I put this in my daughter's school lunch a couple of times a week. She loves it. The fruit and cottage cheese are good for her, and the sprinkles make her feel like she's eating a dessert rather than a healthy dish rich in protein, calcium, and vitamin C! I like this as a snack, but with cinnamon and sliced almonds instead of the sprinkles. Also great with a little wheat germ. If making to eat right away instead of packing for a lunch, use fresh or thawed blueberries. Blueberries can be thawed in the microwave for a few seconds at a time.
Provided by SrtaMaestra
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Place cottage cheese in a bowl, or lidded container if to be packed for lunch.
- Top with blueberries.
- Add sprinkles to the top. Measurement is approximate. I just throw enough on that my daughter can see the color. I don't want to ruin a healthy dish by putting too many sugary sprinkles on it!
Nutrition Facts : Calories 97.4, Fat 1.2, SaturatedFat 0.7, Cholesterol 4.5, Sodium 230, Carbohydrate 14.7, Fiber 1.3, Sugar 11.5, Protein 8
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