The Springtide Sundae Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.

Melt Butter and Mix Sugars

In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and stir in the granulated sugar and brown sugar until well combined.

Add Eggs and Vanilla

Allow the mixture to cool slightly, then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, espresso powder, and salt.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.

Bake the Brownies

Pour the brownie batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely before cutting into squares.

Prepare the Base

In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and a pinch of salt until the sugar dissolves.

Add Vanilla Bean

Split the vanilla bean lengthwise and scrape the seeds into the mixture. Add the empty pod as well for extra flavor.

Chill the Mixture

Cover the bowl and refrigerate the mixture for at least 2 hours or overnight for best flavor.

Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a lidded container and freeze until firm.

Melt Sugar

In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a golden amber color.

Add Butter and Cream

Once the sugar is melted, carefully whisk in the unsalted butter until fully incorporated. Then slowly pour in the heavy cream while whisking continuously.

Season with Salt

Remove from heat and stir in the sea salt. Let cool slightly before using.

Prepare the Raspberries

In a medium saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.

Cook the Coulis

Cook over medium heat, stirring until the raspberries break down and the mixture thickens, about 10 minutes.

Blend and Strain

Remove from heat and blend until smooth. Strain through a fine mesh sieve to remove seeds. Let cool.

Whip the Cream

In a mixing bowl, whip the heavy cream until soft peaks form.

Add Sugar and Bourbon

Add the powdered sugar, bourbon, and vanilla extract, then continue to whip until stiff peaks form.

Serve Immediately

Use the bourbon whipped cream immediately or refrigerate for up to 2 hours before serving.