Chocolate-Strawberry Ice Cream Sundaes

By west757

Strawberries and chocolate are a sublime and classic pairing. Here, you get a triple dose of each ingredient: chocolate in the ice cream, sauce, and coating the strawberry garnish; while strawberries are in a roasted compote, a whipped cream, and the garnish.

Ingredients

• 1 quart chocolate ice cream
• 1 recipe Roasted Strawberries, refrigerated in a covered bowl until cold, about 2 hours
• (1 qt. (about 1 lb.) small ripe fresh strawberries, hulled
• 1/2 cup granulated sugar)
• 1/2 cup Double Chocolate Sauce
• (3 oz. bittersweet chocolate, finely chopped
• 1 oz. milk chocolate, finely chopped
• 1/2 cup heavy cream)
• 1 recipe Strawberry Whipped Cream
• (10 small ripe fresh strawberries, hulled
• 3/4 cup heavy cream
• 2 Tbs. confectioners’ sugar
• Pinch table salt)
• 1/4 cup toasted sliced almonds
• 4 to 6 Chocolate-Dipped Strawberries

Preparation

Step 1

Roasted Strawberries:
Position a rack in the middle of the oven and heat the oven to 450°F. Toss the strawberries in a bowl with the sugar. Transfer to a rimmed baking sheet. When the oven is hot, roast the strawberries, giving them a stir every 5 minutes, until they’re soft and fragrant, about 15 min. total. Transfer the baking sheet to a rack to cool for 5 min., then scrape the berries with their sauce into a small bowl. If using in the ice cream sundaes, chill in the refrigerator until cold, about 2 hours, or up to a day.

Double Chocolate Syrup
In a metal bowl set over a saucepan of simmering water, melt the bittersweet and milk chocolate, stirring with a rubber spatula until the chocolate is completely melted. In a small saucepan, heat the cream over medium to just below the boiling point. Remove the bowl of chocolate from the pan of water and wipe the bottom and sides dry. Pour the hot cream into the melted chocolate and stir with the spatula until the sauce is cool, about 4 minutes. The sauce can be made up to two weeks ahead and stored in the refrigerator; before serving, warm the sauce in a metal bowl set over a pan of simmering water.

Strawberry Whipped Cream
Purée the strawberries in a food processor until smooth. Pour through a fine sieve set over a bowl, pressing hard on the solids. (You should have about 1/4 cup purée.) Discard the solids. Refrigerate the purée until very cold, about 15 min.

The Sundaes:
In tall glasses, layer scoops of the ice cream with the roasted strawberries. Drizzle with the chocolate sauce, top with a dollop of whipped cream, a scattering of almonds, and a chocolate-dipped strawberry. Serve immediately.