Sichuan Chile Crisp Sundae With Peanut Streusel Recipes

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SICHUAN CHILE CRISP SUNDAE WITH PEANUT STREUSEL



Sichuan Chile Crisp Sundae With Peanut Streusel image

This sundae is based on the soft serve and chile oil combination that started showing up in Chengdu and Chongqing in 2018. The combination doesn't sound like it should work, but it does, especially paired with a Sichuan snack-inspired spicy peanut streusel. You can use store-bought chile oil or chile crisp, such as Lao Gan Ma, in place of homemade Sichuan Chile Oil. You can also omit the peanut streusel or replace it with crushed peanuts.

Provided by J. Kenji López-Alt

Categories     snack, ice creams and sorbets, dessert

Time 45m

Yield 2 sundaes, plus more chile crisp and peanut streusel

Number Of Ingredients 13

2 teaspoons whole Sichuan peppercorns
2 teaspoons Sichuan or Korean chile flakes
1 whole star anise pod
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1 cup plus 1 tablespoon/170 grams blanched, skinless peanuts
1/3 packed cup/85 grams light brown sugar
1/2 teaspoon kosher salt
1/3 cup plus 2 tablespoons/55 grams all-purpose flour
6 tablespoons/85 grams softened unsalted butter
4 scoops vanilla ice cream
4 tablespoons Sichuan Chile Oil, with its debris
1/2 cup Sichuan Peanut Streusel

Steps:

  • Prepare the peanut streusel: Adjust oven rack to center position and heat to 350 degrees. (If your oven has a convection setting, make sure it is off.)
  • Using a spice grinder or mortar and pestle, grind Sichuan peppercorns, chile flakes, star anise, cumin and fennel together into a fine powder.
  • Combine all ingredients in the bowl of a food processor fitted with the blade attachment. Pulse until peanuts are roughly chopped and a coarse meal-like texture is formed. (Alternatively, mix together with your fingers, lithely crushing the peanuts in a mortar and pestle or under a skillet before adding to other ingredients.)
  • Spread mixture over a parchment-lined sheet tray in little crumbles. Bake until deep golden brown, rotating the pan halfway through cooking, about 16 to 20 minutes. (The mixture will spread and flatten as it bakes.) As soon as the streusel is cool enough to handle, break it up into small chunks - it's OK if they are a little uneven - then cool completely. Do not let the streusel cool completely before trying to break it! Once cooled, streusel can be stored at room temperature in a sealed container for up to two weeks. This recipe makes about 3 cups.
  • To serve, scoop ice cream into 2 bowls. Top with chile oil and streusel.

CHILE CRISP



Chile Crisp image

This tangy, garlicky, spicy and crunchy condiment has a cult following. Drizzle it on everything from noodles to ice cream.

Provided by Food Network Kitchen

Categories     condiment

Time 1h20m

Number Of Ingredients 15

1 1/2 cups vegetable oil
1/4 cup fermented black beans (see Cook's Note)
1 teaspoon Szechuan peppercorns
8 cardamom pods
5 pieces star anise
4 cinnamon sticks
One 4-inch piece fresh ginger, thinly sliced (unpeeled)
1/2 cup gochugaru (see Cook's Note)
2 tablespoons red pepper flakes
2 tablespoons Kashmiri red chile powder (see Cook's Note)
1 teaspoon sugar
1/2 teaspoon MSG powder (monosodium glutamate)
1/4 cup minced garlic
1/4 cup minced onion
Kosher salt

Steps:

  • Heat the oil, black beans, Szechuan peppercorns, cardamom pods, 4 star anise, 3 cinnamon sticks and all but 1 slice of ginger in a large saucepan over medium-low heat until the oil reaches 250 degrees F, about 10 minutes. Remove from the heat and let sit for 5 minutes to infuse.
  • Meanwhile, whisk together the gochugaru, red pepper flakes, Kashmiri red chile powder, sugar, MSG, garlic, onion remaining star anise, cinnamon sticks, ginger slice and 1 teaspoon salt in a medium heat-proof bowl.
  • Strain the spiced oil through a fine mesh sieve into the dry chile mixture and stir to combine. (Discard the oil-soaked whole spices.) Let sit at room temperature for at least 1 hour and up to 24 hours. The flavor will develop and intensify as it sits. Serve when completely cool.
  • Refrigerate in an airtight container for up to 1 month.

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