“We’re done with the cold—weather, that is. An ice-cream
sundae, however, is the kind of cold we can get behind. A bunch of New York
restaurants are churning out new takes on the classic frozen dessert updating
the treat with olive oil, palm sugar and—yes—booze.”
Carrot cake sundae at Alder
In a tall, old-fashioned glass, tangy cream-cheese ice
cream from Il Laboratorio del Gelato is topped with crispy cubes of tender
carrot cake, candied sweet walnuts and a marigold-hued river of white chocolate
sweetened with carrot juice. Its vegetal sweetness is countered by the
pleasantly earthy bitterness of deep-fried cocoa nibs dusted in cocoa powder.
Adult ice-cream sundae at the East Pole
The childhood favorite gets cocktail-hour treatment—with
three types of booze, to be exact—from chef Nicholas Wilber, at his fashionable
uptown canteen. Steve’s bourbon-vanilla and Scotch-chocolate ice creams form
the base; ratcheting up the booze factor are cherries soaked in Pimm’s.
House-made salted-caramel chocolate sauce and Hudson Valley Fresh whipped cream
mellow the alky punch. Ahm/Source: Timeout.com
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