Jubilee Sundaes Recipes

Cherry Jubilee Sundae image

Provided by Dienia B.

Categories Ice Cream

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces cherry pie filling
1 stick cinnamon
1/4 teaspoon ground cloves
1 tablespoon orange juice, frozen concentrate
1/4 cup kirsch liqueur, cherry
2 cups vanilla ice cream

Steps:

Nutrition Facts : Calories 203.9, Fat 7.3, SaturatedFat 4.5, Cholesterol 29, Sodium 63.4, Carbohydrate 31.9, Fiber 0.9, Sugar 14.3, Protein 2.5

Cherry Vanilla Jubilee Sundae image

Provided by Food Network

Categories dessert

Time 1h

Yield 6 sundaes

Number Of Ingredients 18

6 brownies
1 quart vanilla ice cream
12 ounce package frozen sour (or black) cherries, thawed and drained, reserving the juice
1/4 cup brandy
1 tablespoon cornstarch
1 tablespoon unsalted butter
3 tablespoons sugar
1/2 pound fresh bing cherries, pitted
6 sugar cubes
151 proof rum
Whipped cream or marshmallow cream, optional, recipe follows
6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
Pinch cream of tartar
2 teaspoons vanilla extract

Steps:

Place the brownies and ice cream in chilled bowls and set aside in the refrigerator. Thaw and strain the frozen cherries. In a medium saucepan, whisk together the juice from the frozen cherries, brandy and the cornstarch. In a saute pan, over high heat, melt the butter and sugar. Add the fresh and frozen cherries. Carefully pour in the brandy mixture. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan. Soak the sugar cubes in the rum. Pour the cherries around the ice cream. Top with a glob of marshmallow cream and plant a sugar cube on top. Light the cube with a match.
Marshmallow Cream: In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, and 3/4 cup of the sugar to 246 degrees F (firm ball). In the meantime, in a completely clean, dry mixing bowl, with an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy, and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.

Raspberries Jubilee Sundaes image

Provided by Lorraine Vassalo

Yield Serves 6

Number Of Ingredients 7

1 12-ounce package frozen unsweetened raspberries, thawed
1/2 cup sugar
3 tablespoons Grand Marnier or other orange-flavored liqueur
3 tablespoons Cognac or brandy
1 1/2 pints vanilla ice cream
Whipped cream
Cookies

Steps:

Stir raspberries with their juices and sugar in heavy medium saucepan over medium-low heat until sugar dissolves, about 3 minutes. Mix in Grand Marnier and Cognac; remove from heat.
Scoop ice cream into stemmed glasses. Spoon sauce over. Garnish with whipped cream and serve with cookies.

Cherries Jubillee Sundaes image

Provided by CookingONTheSide

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

1 cup prepared whipped cream (I use homemade)
1/2 cup almonds, sliced
1 tablespoon sugar
1 tablespoon cornstarch
3 cups fresh sweet bing cherries, pitted
3/4 cup cherry juice or 3/4 cup cranberry-cherry juice
1/8 teaspoon almond extract
1/8 teaspoon ground cinnamon
10 prepared round crepes (I used refrigerated ready-to-use 9-inch crepes)
2 pints sugar-free vanilla ice cream
1/4 cup sugar-free chocolate syrup (I use Hershey's)

Steps:

Make sure whipped cream is chilled and ready to use.
In large nonstick skillet, cook the almonds over medium heat, stirring often, until lightly browned, about 1 minute.
Remove to plate and reserve.
Wipe out the skillet with paper towel.
In a small bowl, combine the sugar and cornstarch.
In the skillet, add the cherries, juice, almond extract and cinnamon to the skillet; cook over medium heat, stirring, until heated through, about 3 minutes.
Add the cornstarch mixture.
Cook until the mixture thickens and then remove from heat.
Fold each crepe in half and then in thirds, to form a wedge shape; place on plates.
Into the opening of each crepe, place 1/4 scoop of vanilla ice cream.
Top each crepe with 1/4 cup cherry sauce and sprinkle with the toasted almonds.
Drizzle each crepe with chocolate syrup.
Top each crepe with a dollop of whipped cream.
Enjoy!