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August 1, 2006

Make every day a sundae

Fun ways to chill this August with a favorite frozen treat

By Rachel Kubicek

The temperature is more than just hot, it’s scalding. What better way to cool yourself down than with a heaping ice-cream sundae or other frozen treat?

The history of the sundae is in question. According to www.inventors.about.com, it either originated in Two Rivers, Wis., in 1881; Evanston, Ill, in 1890; or Ithaca, N.Y., in 1893. Wherever it came from, the sundae usually consists of scoops of ice cream, topped with sauce or syrup, then whatever toppings the heart desires.

So long as you stock your freezer with ice cream and other ingredients, any day can be sundae. The Web site www.all-about-dessert-sauces.com offers numerous ways to satisfy your cravings.



Dusty Road

3 average size scoops of vanilla ice cream

Malted milk powder

Caramel sauce

Hot-fudge sauce

Milk chocolate sauce

Maraschino cherry

Small amount of whipped cream

Place 3 scoops of vanilla ice cream in a dish similar to what a banana split is made in. An antique butter dish or small serving tray makes a good substitute as well. Drizzle the 3 sauces on the ice cream, one on each scoop. Sprinkle malt powder generously over all 3 scoops. Place a small dollop of whipped cream over each scoop and top with a cherry.



Hazelnut Coffee Dream

Coffee or vanilla ice cream

Hazelnut coffee concentrate syrup

Caramel dessert sauce

Pour a small amount of hazelnut syrup in the bottom of a tulip dish. Place a scoop of vanilla ice cream into the bottom of the dish and pour another small amount of coffee syrup and then caramel sauce. Top with another 1-2 scoops of ice cream. Drizzle more coffee concentrate syrup and more caramel sauce on top.



English Toffee Ice-Cream Sundae

2-3 scoops vanilla ice cream

Hot-fudge sauce

Milk chocolate English toffee baking bits

Drizzle hot fudge sauce in bottom of glass and sprinkle a small amount of toffee bits in the bottom. Add a scoop of ice cream and repeat in layers.

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