Recipe

Neapolitan Sundaes

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Photo by AntoniaJames

This recipe was entered in the contest for Your Best Strawberries
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AntoniaJames's Notes: As a kid, my favorite ice cream came in a rectangular carton from the Safeway. It was called “Neapolitan.” I still love the combination of chocolate, strawberry and vanilla all together...
As a kid, my favorite ice cream came in a rectangular carton from the Safeway. It was called “Neapolitan.” I still love the combination of chocolate, strawberry and vanilla all together in one bowl. This sundae does that. The star anise adds an interesting flavor to the chocolate. I generally prefer dark chocolates, but the semi-sweet works best for bringing out the star anise. When making this, leave at least 4-6 hours for the strawberries to macerate. The chocolate tastes better too when it’s been able to sit for a while. I like almonds on my sundaes, but of course, any other nut that you prefer will do just fine. Enjoy!!

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Serves 2

1 or 2 star anise Ask a question about this ingredient

½ cup semi-sweet chocolate chips Ask a question about this ingredient

¼ cup whole milk Ask a question about this ingredient

Tiny pinch of salt Ask a question about this ingredient

1 -2 cups French vanilla ice cream, to taste Ask a question about this ingredient

1 ½ cup fresh strawberry halves Ask a question about this ingredient

2 teaspoons sugar Ask a question about this ingredient

1-2 drops of almond extract (optional) Ask a question about this ingredient

Toasted almond slivers Ask a question about this ingredient

Prepare the strawberries: Put the strawberries in a bowl and sprinkle the sugar over them. Toss gently to coat. Cover and refrigerate for at least four hours, tossing every few hours. The strawberries will release a fair bit of liquid. When you stir the berries, make sure you coat them with that liquid, which will become a syrup.
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In a small skillet, toast the star anise until it starts to smell fragrant and just begins to darken. Remove from the pan immediately and let it cool. Grind it finely and pass the ground spice through a fine sieve.
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In the top of a double boiler, begin melting the chocolate with 1/8 teaspoon of ground star anise. Gradually add the milk, a few tablespoons at a time, stirring constantly.
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When all the milk has been incorporated, add a tiny pinch of salt (no more than 10 grains or so . . . when I say tiny, I mean a really tiny pinch). Turn the heat off and allow the sauce to cool. Cover and refrigerate until an hour before before using.
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When ready to serve, push the strawberries to one side in the bowl in which you prepared them, and add a drop or two of almond extract to the syrup that has formed. Stir to combine, then toss the strawberries gently with the syrup.
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Put a layer of chocolate in the bottom of the dish. Add ice cream and top with strawberries. Throw on a few toasted almonds or other nuts, if you like.
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Enjoy!!
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3 Comments on Neapolitan Sundaes

ChezSuzanne added about 1 year ago

This sounds wonderful!! I love star anise but haven't toasted it. Sounds like a great combo with the chocolate and strawberries.

AntoniaJames added about 1 year ago

Thanks! I agree, this is a great combo. You can also subsitute a creme bavaroise or creme anglaise, which work just as well as the ice cream . . . but let the chocolate sauce cool somewhat in the serving dish before adding the creme, and put the strawberries on right before serving. Also, the star anise gets a bit lost in dark chocolate, which is why I use semisweet. ;o)