It almost seemed like summer today. Looking out the window revealed a big, bright, blue, sun-shining sky…until I ventured outside. It was freezing. Well, not FREEZING, but about 35-40 degrees with a breeze, so it felt much colder. Things in the shade were still frozen from the night before, making it quite wintery when not in the sun’s direct light.
On the flip-side, sunny-cold weather conditions make it the perfect day to photograph ice cream! Beautiful light and cold temps give you extra time to capture the “ice cream goodness” before it turns to mush…especially when you are pouring a warm sauce over it. When taking pictures of ice cream you can’t get distracted (easier said than done) or it’s all over.
I saw Sunny Anderson make this dessert on TV the other day and its been all I could think about for the past 120 hours. I couldn’t think of a better day to celebrate with a sundae, than Sunday, so here it is, THE BEST SUNDAE EVER. We absolutely loved it and it tasted authentically like a PB & J sandwich, only better. Much better.
I must warn you, the peanut butter sauce is over-the-top delicious, addictive and lick-your-spoon-clean-yummy. Not only will your family love this but company would enjoy this too.
Don’t pass this up, it’s a must try.
Transfer ice cream to a mixing bowl and add jelly. Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed. Return the ice cream and jelly mixture to the pint container and freeze until set, about 2 -3 hours.
Melt butter in a small skillet over medium-high heat. Add bread cubes and stir to coat bread on all sides (I used my fingers to flip the cubes around, making sure they all soaked up some of the butter). Continue stirring, until bread is golden brown on all sides. Remove from heat. Sprinkle with granulated sugar, stirring well to make sugar gets on all sides of the bread and set aside.
Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter and stir until combined and melted.
To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce and top with croûtons.
The ultimate comfort food.
PB and J Sundae
Adapted from Sunny Anderson, TV Food Network
1 pint vanilla ice cream, softened
1/4 cup strawberry or grape jam (make sure to use jam as it’s less stiff than jelly, making it easier to combine)
1/4 cup butter
2 slices white bread, crusts removed, sliced into 1/2″ cubes (I used Texas toast, makes bigger cubes)
3 Tablespoons sugar
1/2 cup heavy cream
1/2 cup dark brown sugar
1/2 cup crunchy peanut butter (my favorite is Skippy’s Extra Crunchy)
Transfer ice cream to a mixing bowl and add jelly. Using a rubber spatula, fold in the jelly so it is streaky and not uniformly mixed. Return the ice cream and jelly mixture to the pint container and freeze until set, about 2 -3 hours.
Melt butter in a small skillet over medium-high heat. Add bread cubes and stir to coat bread on all sides (I used my fingers to flip the cubes around, making sure they all soaked up some of the butter). Continue stirring, until bread is golden brown on all sides. Remove from heat. Sprinkle with granulated sugar, stirring well to make sugar gets on all sides of the bread and set aside.
Combine heavy cream and brown sugar in a saucepan and bring to a boil. Reduce heat to simmer, add peanut butter and stir until combined and melted.
To serve, scoop ice cream into serving bowls, drizzle with peanut butter sauce and top with croûtons.
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