Ice Cream Sundae Toppings
Fresh Strawberry Sauce:
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1-pound strawberries, cored and halved or quartered
juice and zest from 1 lemon
¼ cup granulated sugar
1 vanilla bean, split and scraped
1 tablespoon cornstarch
3 tablespoons warm water
Combine strawberries, lemon zest and juice, sugar and the vanilla bean pods and seeds. Stir to combine. In a small bowl, whisk together the cornstarch and warm water. Add the cornstarch slurry to the pot.
Cook over low to medium heat, stirring often, until the sauce has big glazy bubbles and the strawberries are starting to break apart. Remove from heat, cool and store in your refrigerator in an airtight container.
Chocolate Sauce:
1 cup milk
¼ cup cocoa powder
½ cup granulated sugar
8 ounces bittersweet chocolate
Heat the milk in a small pot util almost simmering. Add the sugar and stir until melted. Whisk in the chocolate until fully melted and no streaks remain in the sauce. Cool slightly before serving.
Serve your sundaes topped with the strawberry sauce, chocolate sauces and your favorite crunchy, gummy, creamy and chocolatey toppings.