Name: Gilles Frozen Custards Fudge Boat Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Ingredients: 1.5 cups whole milk; 0.75 cups heavy cream; 0.25 cups granulated sugar; 3 to taste large egg yolks; 1 tsp vanilla extract; 1 pinch salt; 8 oz bittersweet chocolate (finely chopped) or good-quality chocolate chips; 2 tbs unsalted butter; 2 tbs unsweetened cocoa powder; 2 tbs light corn syrup or golden syrup; 0.25 cups granulated sugar; 0.5 cups heavy cream; 0.5 tsp vanilla extract; 0.125 tsp salt; 3 whole ripe bananas; 1 cup mini marshmallows; 4 cups vanilla custard (prepared above) — chilled; 2 scoops vanilla ice cream (optional for extra creaminess); 0.75 cups chopped roasted peanuts or walnuts; 1 cup whipped cream; 4 whole maraschino cherries; 0.25 tsp sea salt (optional, flaky)

Method

Custard Base

Heat dairy

In a medium saucepan, combine whole milk, heavy cream, and half the sugar (2 tablespoons). Heat over medium until just steaming and small bubbles form at the edges (do not boil). Remove from heat.

Temper egg yolks

In a bowl, whisk the egg yolks with the remaining sugar until smooth. Slowly stream about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low to medium-low heat, stirring constantly with a wooden spoon or silicone spatula, scraping the bottom, until the custard thickens slightly and coats the back of the spoon (about 5–7 minutes; temperature ~170–175°F / 77–80°C). Do not boil.

Finish and cool

Remove from heat, stir in vanilla extract and a pinch of salt. Pour custard through a fine-mesh sieve into a bowl to remove any bits. Allow to cool to room temperature, then refrigerate until chilled, at least 2 hours. This yields a creamy custard used in the sundae.

Hot Fudge Sauce

Combine dry ingredients

In a small saucepan, whisk together cocoa powder and sugar so there are no lumps.

Add liquids and heat

Add the heavy cream, corn syrup, and butter to the saucepan. Warm over medium heat, whisking until butter melts and the mixture is smooth and comes to a gentle simmer. Simmer 1–2 minutes to dissolve sugar, then reduce heat to low.

Melt chocolate

Add the chopped bittersweet chocolate to the warm mixture and stir until fully melted and glossy. Remove from heat, stir in vanilla and salt. Keep warm on the lowest setting or transfer to a thermos/slow-cooker on warm if serving for a while.

Toppings & Assembly

Prepare bananas and nuts

Peel bananas and slice lengthwise in half or into 1/4-inch diagonal slices (depending on presentation). Place chopped roasted nuts in a shallow bowl for easy sprinkling.

Arrange sundae (per serving)

For each Fudge Boat (makes 4 servings): In a long sundae dish or shallow bowl, spoon 1 cup chilled custard into the base. If using, add 1 scoop vanilla ice cream on top of the custard for extra creaminess (optional). Arrange banana slices along the sides or across the top.

Add marshmallows and nuts

Scatter about 1/4 cup mini marshmallows over each serving and sprinkle ~3 tablespoons chopped nuts per serving.

Ladle hot fudge

Warm the hot fudge if it has cooled. Generously ladle about 1/4 to 1/3 cup hot fudge over each assembled sundae so it covers marshmallows and banana. If you like toasted marshmallows, briefly use a kitchen torch to toast the marshmallows after pouring the fudge (careful with flames).

Finish and serve

Top each sundae with a generous dollop of whipped cream, a maraschino cherry, and a light pinch of flaky sea salt if desired. Serve immediately while the hot fudge is warm and custard is cold.

Notes for extra portions

This recipe makes 4 generous Fudge Boats. To scale up, double the custard and fudge quantities. If making ahead for a party, prepare custard and fudge separately; keep custard chilled and fudge in a warm container. Assemble just before serving so marshmallows remain pillowy.