Sweet Indulgence

Author: Roberta Landman

Issue: July, 2009, Page 50

PHOENIX HOME & GARDEN EXECUTIVE CHEF M. ALLAN SCHANBACHER PRESENTS FIVE IDEAS FOR EASY-TO-PREPARE ICE CREAM TOPPINGS

MOCK ROCKY ROAD
Top ice cream with store-bought fudge sauce, a sprinkling of mini marshmallows, and roasted cocktail peanuts. Peanuts add the characteristic bit of saltiness found in Rocky Road ice cream.

Photography by Werner Segarra

Food styling by Executive Chef M. Allan Schanbacher

SOUTHWEST ZING
Place peeled and diced prickly pear fruit on ice cream. Then top with prickly pear syrup. Available in most groceries, the syrup has a sweet flavor and an appealing crimson color.

PEACHY KEEN
Peaches and Italian amaretti
cookies team up in this ice cream topper. Cut a peach into small wedges, and toss pieces in some olive oil or melted butter to coat. Sear them in a dry cast-iron pan for a minute or two on each side. Spoon peaches onto ice cream, and crumble amaretti cookies on top.

STRAWBERRIES GONE ITALIAN
Scatter strawberry slices over ice cream, and drizzle with Villa Bellentani Balsamic Glaze or a small amount of well-aged balsamic vinegar. Sprinkle with cracked black pepper.

NUTTY BUT NICE
For satisfying crunch and a sweet caramel taste, toss walnut halves or other nuts with some Lyle’s Golden Syrup, a British import, and spoon over ice cream.