Sesame-Ginger Ice Cream Sundaes

Prep time: 10 minmin
Total time: 50 minmin
Serves: 4
Sesame Brittle:
3 tbsp
sugar
45 mL
1 tbsp
honey
15 mL
1/4 cup
sesame seeds
60 mL
1 tsp
butter
5 mL
pinch of baking soda
Ginger Toffee Sauce:
1/2 cup
firmly packed brown sugar
125 mL
1/4 cup
butter
60 mL
1/4 cup
35% whipping cream
60 mL
pinch of ground ginger
2 cups
Compliments Vanilla Ice Cream
500 mL
Per serving (1/4 of the ice cream and brittle, plus 1 tbsp (15 mL) sauce):
calories
320
fat
17 g
saturated fat
9 g
carbs
39 g
sugar
35 g
protein
4 g
cholestrol
45 mg
fibre
2 g
sodium
125 mg

Directions

  1. For the Sesame Brittle, line rimmed baking sheet with parchment paper. In heavy-bottomed saucepan, stir together sugar, honey and 1 tbsp (15 mL) water. Cook over medium heat, just until sugar is dissolved. Stir in sesame seeds and butter. Continue cooking 4 to 6 min., without stirring, brushing down sides of saucepan occasionally with pastry brush dipped in cold water (to prevent bits of sugar from hardening on pan side), or until mixture is medium caramel colour. Sprinkle on baking soda and mix in (mixture will foam). Immediately pour brittle mixture onto prepared baking sheet. Working quickly, tip the sheet from side to side to spread brittle mixture evenly. Let cool; break into shards. (Make ahead: Store in airtight container up to 1 week.)

  2. To make Ginger Toffee Sauce, combine brown sugar, butter, cream and ginger in medium saucepan; bring to boil over high heat. Reduce heat to medium; simmer, stirring frequently, about 2 min. or until sugar dissolves and sauce thickens. Let cool slightly. (Make-ahead: Refrigerate in airtight container up to 1 week. Re-warm in saucepan over medium heat to serve.)

  3. To make sundaes, scoop ice cream into 4 bowls. Drizzle each with 1 tbsp (15 mL) of Ginger Toffee Sauce, saving the remainder for another use. Garnish with Sesame Brittle.