Pistachio and Salted Caramel Sundae
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Pistachio and Salted Caramel Sundae
Recipe by Diana Chan
Serves: 8
Prep Time: 30 minutes
Cook Time: 1 hour + overnight freezing
Ingredients
Salted Caramel Sauce
½ cup Coles sugar
40 ml water
½ cup Norco thickened crea
2 tablespoons Norco salted butter
¼ teaspoon Coles sea salt
½ teaspoon Coles vanilla bean extract
Pistachio Ice Cream
1 cup Coles crushed pistachios
Norco Cape Byron Ultimate Vanilla Ice Cream
Garnish
½ cup Coles crushed pistachios
Strawberries
Raspberries
Method
To make the salted caramel, in a small pot set over medium heat, add sugar and water. Stir to dissolve. Cook the water and sugar mixture, without stirring, for 5 to 8 minutes, until the mixture is bubbling and golden in colour. Turn off the heat, and slowly pour in the heavy cream. Vigorously whisk the mixture until combined. Add the butter, salt, and vanilla bean paste, and continue to whisk until cohesive. Pour the caramel sauce into a container with a lid, and refrigerate until the ice cream is ready and set.
Add the Norco Cape Byron Ultimate Vanilla Ice Cream, then add in the salted caramel and pistachios, and combine. Transfer into another bowl and place into the freezer to set.
To serve, scoop out the ice cream and drizzle salted caramel sauce over the top. Garnish with pistachios, raspberries, and strawberries.
