The ice cream sundae is the ultimate frozen dessert construction. This version, featuring Tillamook Caramel Butter Pecan ice cream topped with crunchy pretzel brittle, blueberry sauce and fresh blueberries, is a decadent treat.
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Caramel Butter Pecan and Blueberry Sundaes
Pair your Tillamook ice cream with the perfect toppings
Yield: 6 to 8 servings
Prep Time: 25 minutes, plus cooling time
Cook Time: 30 minutes
Total Time: 55 minutes, plus cooling time
For the Pretzel Brittle:
⅔ cup sugar
2 tablespoons light corn syrup
¼ cup water
1 tablespoon unsalted butter
½ teaspoon baking soda
3 cups small pretzels (such as Rold Gold Tiny Twists)
For the Blueberry Sauce:
1 pint blueberries
¼ cup water
2 tablespoons sugar
2 tablespoons fresh lemon juice
For the Sundaes:
One 1.75 quart carton Tillamook Caramel Butter Pecan ice cream
½ cup fresh blueberries
6 maraschino cherries
1. Make the pretzel brittle: Tape one large piece of parchment paper to a work surface near your stove. Have 1 heatproof rubber spatula and 1 dinner spoon ready.
2. In a large, heavy-bottomed saucepan, combine the sugar, light corn syrup and water. Cook over medium-high heat, without stirring, until the mixture reaches a light caramel color or reads 260° on a candy thermometer, 8 to 10 minutes. Add the butter and carefully swirl the saucepan to evenly mix it in.
3. Continue cooking your caramel until the mixture turns golden brown, or reads 270° on the candy thermometer, 2 to 3 minutes. Immediately remove the pan from the heat, then add the baking soda and quickly stir with a heatproof rubber spatula. Immediately add the pretzels and simultaneously stir; pour and spread onto the prepared piece of parchment paper. Use both the small spoon and spatula to separate as many whole pretzel pieces as you can. Set aside for 15 minutes to harden.
4. Pick out 12 of the prettiest whole pretzels from the brittle for garnish and break up the remaining brittle into small pieces. Store in an airtight container. Makes 1¾ to 2 cups.
5. Make the blueberry sauce: In a medium saucepan, combine the blueberries, water and sugar. Cover and bring to a boil. Remove the lid and continue to cook at a simmer, smashing and constantly stirring, until most of the berries have burst and you have 1 cup of blueberry compote, 5 to 7 minutes. Remove from the heat, stir in the lemon juice and let cool.
6. Transfer the compote to a blender and blend on high speed until smooth. Strain through a fine-mesh sieve and store in the refrigerator. Makes ¾ cup. Make ahead: The blueberry sauce can be made, covered and chilled up to 5 days in advance.
7. To assemble the sundae: Drizzle the blueberry sauce into the bottom of 6 to 8 small bowls. Add 1 heaping tablespoon of the pretzel brittle pieces, then top with 2 to 3 scoops of ice cream. Garnish with the fresh blueberries and a dollop of whipped cream. Finish with a final drizzle of the blueberry sauce, the whole pretzels and a maraschino cherry. Serve.