Blizzard®-Inspired Sundae Recipe

Ingredients

• For the Banana-Vanilla Bean Ice Cream
• ¾ cup, plus 2 tablespoons, granulated sugar
• 3 vanilla beans, seeds scraped
• 2 cups heavy cream
• 2 cups whole milk
• 9 egg yolks
• ¾ teaspoon salt
• 3 ripe bananas, puréed until smooth
• For the Graham Crackers
• 1 cup all-purpose flour
• ¼ cup whole wheat flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 stick unsalted butter, softened
• 2 tablespoons dark brown sugar
• 2 tablespoons granulated sugar
• 2 tablespoons honey
• ¼ teaspoon cinnamon
• For the Toffee
• 1 cup granulated sugar
• ¼ cup water
• ½ teaspoon kosher salt
• 2 sticks unsalted butter
• For the Fudge Sauce
• ¾ cup water
• 1 stick butter
• ⅓ cup cocoa powder
• ¼ cup chopped bittersweet chocolate
• ¼ cup sugar
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• For the Blizzard
• 1 cup banana-vanilla bean ice cream
• ¼ cup graham cracker pieces
• ¼ cup toffee pieces
• ½ ripe banana, roughly chopped
• 2 tablespoons fudge sauce

Directions

1. Make the ice cream: In a small bowl, combine the sugar with the vanilla pods and seeds. Using your fingers, rub the pods into the sugar until black specks are completely mixed in. In a medium saucepan over medium-high heat, bring the pods, half of the sugar, the cream and milk to a boil, stirring often.
2. Meanwhile, in a large bowl, whisk the remaining sugar with the egg yolks until pale yellow and thick. Once the cream mixture is boiling, slowly stream it into the egg mixture, whisking constantly until fully incorporated. Add the salt and banana purée, stirring to combine. Chill over an ice bath until cool, then cover with plastic and refrigerate overnight.
3. While the base chills, make the graham crackers: Preheat the oven to 350°. In a medium bowl, whisk together the flours with the salt and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugars, honey and cinnamon until light and fluffy.
4. Add the flour mixture and mix until a smooth dough forms. Place the dough between two sheets of parchment and roll out until ¼ inch thick, then chill in the refrigerator for 30 minutes. Transfer the dough to a sheet pan and remove the top piece of parchment. Bake until golden brown, 10 to 12 minutes, then let cool completely. Once cool, break into small pieces and store in an airtight container. Makes 4 cups.
5. Make the toffee: Line a sheet pan with a silicone baking mat or parchment paper. In a medium saucepan, combine all of the toffee ingredients over medium-high heat. Cook until the mixture begins to caramelize, 8 to 10 minutes. As soon as it starts to caramelize, stir constantly until dark amber in color, 2 to 3 minutes more. Pour onto the prepared sheet pan and use an offset spatula to spread to ¼ inch in thickness. Let cool completely, then break into small pieces and store in an airtight container. Makes 3 cups.
6. Make the fudge sauce: In a medium saucepan, combine the water and butter over medium heat. Once the butter has melted, add the cocoa powder, chocolate, sugar and corn syrup. Bring to a boil, whisking constantly, then remove from the heat and stir in the vanilla and salt. Let cool completely, then keep in an airtight container in the refrigerator. Makes 2 cups.
7. The next day, churn the ice cream: Strain the ice cream base, discarding the pods. Churn the ice cream according to your ice cream maker's directions. Transfer to a shallow, sealable container and freeze until set, 4 to 6 hours. Makes 6 cups.
8. Make the Blizzard: In a medium bowl, add all of the ingredients except for the hot fudge. Stir until well incorporated, then fold in the hot fudge gently. Transfer to a jar or small bowl and serve. (Turn upside down at your own risk.)