"sundae" news and stories

I recall once reading a book where the main character liked to choose unusual sundae toppings. She might have pineapple, butterscotch and whipped cream on top of two scoops of chocolate fudge and blueberry ice cream. Inevitably, the staff would cringe as she ordered, but I couldn't help but wonder if she was on top something. Is there a certain point at which more flavors just taste better? The number of ingredients is probably a matter of personal preference, and the ultimate sundae might even be defined by its price tag, but these are eight of our top sundae combinations and you won't go wrong with any of them:

A classic sundae starts with vanilla ice cream and is topped with hot fudge sauce, whipped cream, chopped nuts and a cherry. Don't forget to put some sauce on the bottom, too!

A peanut butter cup sundae should begin with chocolate ice cream, followed by swirls of softened peanut butter, lots of hot fudge and a topping of crushed Butterfingers, for added texture and crunch.

It's hard not to love a root beer float and even harder when it comes in an old fashioned soda fountain glass. These pastel-colored glasses will have you seeing the world through rose colored glasses as you sip a delicious, refreshing, old-fashioned treat in the comfort of your own home. A great way to show these off is to invite a few friends over and set up a grown-up ice cream sundae bar that will let you relive your childhood. The designer also offers banana split boats and appetizer plates in the same collection.

In case it's been a while since you had one, to make a root beer float all you need to do is scoop some of your favorite vanilla ice cream into a large glass and, carefully, pour over a can of root beer. If you pour down the side of the glass, instead of directly on top of the ice cream, you'll be able to reduce the amount of foam you create slightly. Drink it through a straw, but don't forget to keep a long-handled spoon nearby to scoop out all the ice cream!

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It is safe to say that  when the word "drumstick" is uttered, several things might come to mind. For a musician, that first thing could be the sort of drumstick that is used to, well, play the drums. The more common thought is that of a piece of poultry, also known as the drumstick. This drumstick is the lower part of the leg the fowl. Composed of dark meat, the drumstick is easy to eat with your fingers because of a protruding bone and is quite popular for snacking, as it has a high skin-to-meat ratio.

Another type of drumstick is an Asian plant. These drumsticks are long, thin pods that grow on Moringa trees and get their name from their hard outer casing. Inside that casing, however, is a soft interior which tastes slightly of asparagus. The pods are often prepared in a similar way to green beans, getting chopped into small lengths and tossed into stews, curries and noodle dishes. The seeds inside the drumsticks are edible and are about 40% oil, which can be extracted and used for cooking.

The final type of drumstick is my favorite and has been since I first had one as a kid.

I have to say, this whole super-opulent dessert trend is wearing a little thin. Maybe I'm alone on this though, since Serendipity in New York City supposedly sells one of their $1,000 Grand Opulence Sundaes every month. Maybe a little credit is due here, too, since they've been offering the dessert for more than a year. What do you get with your four-figure dish of ice cream? Well, there's Tahitian vanilla ice cream covered with gold leaf, a drizzle of "the world's most expensive chocolate" Amedei Porceleana, candied fruits from Paris, gold dragets (dragees?) and a golden dessert caviar, among other trimmings. If that seems like a lot of gold, it's because the sundae was made for Serendipity's 50th (golden) anniversary.

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Brownie sundaes are so incredibly good, but don’t you feel just a wee bit kindergarten when you serve it as a dessert after an ooh-la-la dinner?

Yeah, me neither. It’s a brownie sundae for God’s sake.

But still, changing it up a little with a slightly less sweet gingerbread in place of the brownie and topping your vanilla ice cream with pineapple rum sauce instead of hot fudge feels a little more grown up. Just keep the aerosol can of whipped cream and those horrible red vinyl things called “cherries” in the fridge until your kid’s birthday party.