We invited my mom over for brunch to celebrate Mother's Day. After enjoying some awesome Sausage and Roasted Vegetable Frittata, Crispy Potatoes and a nice salad it was time for the main event - make your own sundaes. I made a batch of Maple Vanilla Coconut Ice Cream and a variety of toppings which included Maple Chocolate Sauce, Caramel Sauce, Cherry Sauce and Roasted Peanuts and Pecans. Mom went in for a classic Banana Split and I had numerous helpings of a Butter Pecan stylie sundae and kept it simple with just pecans and caramel sauce. Insanely good. I love my mom!
MAPLE VANILLA ICE CREAM
4 egg yolks
1/2 cup maple syrup
2 cans coconut milk (800 ml)
200 ml milk of choice (I used Coconut Dream Beverage)
1 Tbsp real vanilla extract
1 tsp sea salt
Method: In a bowl, whisk the egg yolks with maple syrup until well combined.
Combine the coconut milks in a saucepan over medium low heat and bring to a simmer. Gradually whisk into the egg mixture. Return entire mixture to the stove and cook over low heat, stirring often until the mixture is thick enough to coat the back of a wooden spoon. Let cool and then stir in the vanilla and salt. Place in the fridge until completely cold or overnight. Transfer to an ice cream maker and freeze according to manufacturers instructions.
CARAMEL SAUCE
from Daniel Walker's Against All Grain
1/2 cup honey
1 1/2 Tbsp palm oil shortening or butter or ghee
1/2 cup coconut milk
1/2 tsp sea salt
Method: Bring the honey to a low boil in a deep saucepan over medium high heat. Simmer on medium for 5-7 minutes, whisking occasionally. Remove from heat and carefully whisk in the oil, coconut milk and salt. Return to heat and continue to cook for 15 minutes. Serve warm or room temperature.
CHOCOLATE SAUCE
1/2 cup coconut oil
60 grams cocoa powder
1/2 tsp sea salt
1/2 tsp real vanilla
1/2 cup maple syrup
Method: Whisk all ingredients into a small saucepan and whisk and warm on medium heat until all the oil melts. Serve at room temperature.
