Vice Cream Sundae

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   In a large saucepan, combine the heavy cream, whole milk, sugar, espresso powder and coffee liqueur.

3. Step 3

   Bring to a gentle boil over medium heat. Remove from heat.

4. Step 4

   In the bowl of a stand mixer, beat the egg yolks.

5. Step 5

   Slowly beat in 1 cup of the hot cream into the egg yolks.

6. Step 6

   Gradually add the tempered egg mixture back into the pan of hot cream. Cook over medium-low heat while continuously stirring and until the mixture thickens (about 5 min).

7. Step 7

   Cover the surface of the hot cream with plastic wrap to keep a skin from forming. Chill in the refrigerator overnight.

8. Step 8

   Remove from the refrigerator and churn according to manufacturer’s directions.

9. Step 9

   Place in a freezer safe container and freeze until firm enough to scoop and assemble the sundaes.

10. Step 10

    When ready to assemble the sundaes, prepare the spiked toppings. In the bowl of a stand mixer, whip the heavy cream with the powdered sugar and whiskey until stiff peaks form. Refrigerate while preparing the other toppings.

11. Step 11

    In a microwave safe bowl, combine the hot fudge sauce with the whiskey. Warm for 20 seconds until it is a drizzling consistency.

12. Step 12

    Scoop the ice cream into a rocks glass.

13. Step 13

    Top with spiked hot fudge.

14. Step 14

    Add a dollop of the spiked whipped cream.

15. Step 15

    Sprinkle with sliced almonds.

16. Step 16

    Thread two of the bourbon soaked cocktail cherries on a toothpick and use to garnish the rocks glass.

17. Step 17

    If desired, serve with an additional shot of whiskey as a dessert chaser or to pour over the top for an even more indulgent vice cream sundae!