The sun is out after all this rain and now the temperatures are heating up — finally it’s summer! But how do you beat the heat now that we’re pushing 90 degree temps? Erik Blauberg, Executive Chef at 21 Club, shares recipes for ice cream snowballs to help you chill-out at home. Check them out here:
SNOWBALLS WITH CHOCOLATE SAUCE
3 cups hand-packed vanilla ice cream
1 cup shredded coconut (sweetened)
4 tbsp. chocolate sauce or syrup
4 tsp. powdered sugar
8 cherries (optional)
4 mint sprigs
Using rubber gloves, divide the ice cream into 4 balls and pack firmly. Coat each ice cream ball with the coconut by rolling the ice cream into the coconut. Next, take four bowls, and artfully drizzle the chocolate sauce into the bowls. Place the “Snowball” into the center of the bowl, dust with powdered sugar and garnish with cherries and fresh mint.
Yield: 4 servings
SEASONAL FRUIT FLAMBÉ WITH POUND CAKE AND ICE CREAM
1 tbsp. butter
1/2 cup blueberries
1/2 cup red raspberries
1/2 cup blackberries
1/2 cup strawberries (sliced)
2 vanilla beans (split and cut in half)
2 oz Grand Marnier (or any favorite liquor)
1 orange (segmented)
3 tbsp. honey
4 slices pound cake
4 scoops of your favorite ice cream
Heat a medium size sauté pan over medium heat. When pan is hot, add the butter; then quickly add the blueberries, raspberries, blackberries, strawberries and vanilla beans.
Remove pan from the flame and carefully add the Grand Marnier. Slowly return the pan back to the flame (be careful as the pan will light-up into a flame). Add the oranges and honey, cook for 1 minute. Remove from heat.
Meanwhile, place the pound cake in the center of each of the four plates and top with ice cream. Carefully spoon the fruit around. Garnish with mint.
Yield: 4 servings