Drunken Cherry Dark Chocolate Stracciatella Ice Cream and Pistachio Brownie Sundae
This spumoni inspired Sundae combines drunken luxardo soaked cherry and dark chocolate stracciatella ice cream with a decadent chewy pistachio brownie. Drizzle the top with some melted dark chocolate, a sprinkle of salted pistachio and top with a cherry and you’ve got a summer sundae ready to share with company.
“You can even hear the crunch of the chocolate breaking as you scoop”
Stracciatella is an Italian gelato style where ribbons of melted chocolate are poured into the ice cream while it is churning. This mixes in thin crunchy chocolate pieces into the ice cream. You can even hear the crunch of the chocolate breaking as you scoop. I used my favorite dark chocolate but milk chocolate could also be used and would be equally delicious.
I use this cocoa powder for a extra dark color and rich flavor. I also like my brownies extra fudgy. If you prefer a more cake like brownie, add one more egg and bake for 5 or so minute more.
I love using a brownie pan with a false bottom and divider. I received one as a gift and use it every time I make brownie, blondies or other bar cookies. These pans make it easier to remove and slicing of your bars. If corners are your favorite you can insert the divider before baking and every slice will be just as delicious as the coveted 4 corners. If you are like me and like the center, wait to add the divider until after the bars are baked and cooled for easy cutting in one step.
Drunken Cherry Dark Chocolate Stracciatella Ice Cream and Pistachio Brownie Sundae
Drunken Cherry Dark Chocolate Stracciatella Ice Cream
6 ounces super ripe sweet cherries, pitted and roughly chopped
1 tablespoon luxardo cherry liquor (can sub bourbon)
1 tablespoon raw turbanado sugar (can sub brown sugar)
1 cup whole milk
2 cups heavy cream, divided
1 teaspoon vanilla bean paste
a pinch salt
2 ounces dark chocolate, melted
Pistachio Brownie
1 stick unsalted butter
1 cup granulated sugar
2 large eggs
1/2 cup dutch processed cocoa powder
3/4 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 teaspoon espresso powder
1 tablespoon vanilla bean paste
1/2 cup all purpose flour
1/2 cup bittersweet chocolate chips
1/3 cup whole roasted pistachios
* melted chocolate, cocoa powder and more pistachios for garnish
Drunken Cherry Dark Chocolate Stracciatella:
Add the cherries, cherry liquor, and raw sugar to a bowl and let macerate while you prepare the remaining ingredients.
In a heavy saucepan over medium heat sugar and 1 cup of heavy cream until it just begins to bubble on the edges.
In a medium bowl, whisk together remaining cream, milk and vanilla bean paste. Add the warm cream mixture and cherry mixture and mix to combine.
Chill completely, then follow the instructions on your ice maker to churn.
When the ice cream has almost finished churning, pour in melted chocolate in a thin stream. Alternatively, you can layer the ice cream with thin drizzles of chocolate in your storage container.
Pistachio Brownies:
Preheat the oven to 350 degrees F and line an 8 by 8 inch baking pan with parchment paper.
In a small saucepan over low heat, melt the butter and sugar together until the butter is completely melted and the sugar begins to dissolve, about 2 minutes. (do not boil)
Remove from the heat and sit to cool slightly. Meanwhile, in a medium bowl stir together cocoa, flour, baking powder, espresso powder and salt.
Once the butter mixture has cooled, mix in the vanilla and egg until just combined. Then add the mixture to the dry ingredients. Stir until incorporated then gently mix in chocolate chips and pistachios.
Pour batter into the prepared pan. Place in the oven and bake for 20 minutes.
When cool, remove from pan, sprinkle with cocoa powder, melted chocolate, and pistachio pieces.
Assembly:
Scoop ice cream on top of a slightly warm brownie. Top with a drizzle of melted chocolate and more pistachios.
