The Ultimate California Sundae 1 2fresh Black Mission figs, quartered 4scoops vanilla ice cream 1cstrawberry almond ginger topping, divided 3Twhipped cream for garnish 1tsliced almonds for garnish 1tchopped candied ginger for garnish 0for topping: 1qstrawberries, washed and hulled 2csugar 0juice of 1/2 lime 0talmond extract 2Tchopped candied ginger 0csliced almonds

Sundae:

  1. Place 3 pieces of fig in the bottom of a large sundae glass. Cover the figs with 2 scoops of ice cream. Place 3 more fig pieces over the ice cream along with 1/4 cup strawberry topping. Add 2 more scoops of ice cream topped with the remaining 1/4 cup strawberry topping. Garnish the sundae with the whipped cream, sliced almonds, candied ginger, and remaining fig pieces.

Topping:

  1. Slice the berries in half (or into quarters if they are very large) and place them in a large, heavy non-reactive saucepan with the sugar and lime juice. Toss until the berries are well coated with sugar. Set aside for 2 hours or until the berries have released their juice.
  2. Place the pan with the berries over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a simmer. Add the almond extract and candied ginger. Cook, stirring frequently, for 10 minutes.
  3. Remove the pan from the heat and skim any foam that has formed. Stir in the almonds and allow the topping to cool. Refrigerate the topping for at least 2 hours before using.
  4. The topping may be kept tightly covered in the refrigerator for up to 1 week.

Created by Bruce Weinstein, author of The Ultimate Ice Cream Book.