Minting a Sunday Sundae

My Sunday night indulgence is ice cream. It’s soothing, rich and easy to eat while watching TV. It’s my last extravagance before I return to lean-and-mean weeknight dinners.

Mint ice cream with mint-fudge sauce is one of my favorite combinations. The ice cream has a clean taste and no artificial color. The sauce uses cocoa, which works well with mint. If you prefer, you can use your favorite brand of mint ice cream and just make the fudge sauce. You can also double the sauce recipe and store leftovers in the refrigerator for a couple of weeks. The mixture will solidify, so place the amount you want in a microwave-safe bowl and microwave at medium (50% power) 30 to 60 seconds, depending on amount.

MINT-FUDGE SUNDAE

SAUCE

1/4 cup brown sugar, packed

2 tablespoons granulated sugar

Dash salt

1/4 cup unsweetened cocoa powder

1/2 cup whipping cream

1 1/2 tablespoons butter

1/2 teaspoon mint extract

ICE CREAM

1 cup whipping cream

1 cup milk

1/4 cup plus 3 tablespoons sugar

2 egg yolks

1/2 teaspoon mint extract

1/2 cup bite-size chunks semisweet chocolate

SAUCE

Stir together brown sugar, granulated sugar, salt and cocoa powder in small heavy-bottomed pan. Sift if there are lumps. Add cream and stir until smooth. Cook over low heat until mixture is warm, smooth and thickened, 5 to 10 minutes. Stir in butter and allow to melt. Remove from heat. Stir in mint extract. Makes about 1 cup.

ICE CREAM

Simmer cream, milk and sugar in small heavy-bottomed pan until sugar dissolves.

Beat egg yolks in bowl. Gradually pour 1/2 cup cream mixture into yolks, beating constantly. Pour yolk mixture into pan and cook over low heat, stirring constantly, until mixture is consistency of syrup. Remove from heat. Stir in mint extract.

Pour mixture into bowl and chill until cold, about 2 hours. Process mixture in ice cream maker according to manufacturer’s directions. Stir in chocolate chunks during last 5 minutes of processing.

1 pint. Each 1/2-cup serving with 1/4-cup sauce:

692 calories; 179 mg sodium; 276 mg cholesterol; 48 grams fat; 50 grams carbohydrates; 6 grams protein; 0.30 gram fiber.