Stephanie Izard's Football-Appropriate Sundae

by Rachael Ray Show Staff 9:00 AM, January 19, 2016

Aired January 19, 2016


For the Pretzel Whip:
1 quart heavy cream
1/3 cup granulated sugar
2 cups broken pretzels

For the Peanut Butter Brittle:
480 grams peanut butter
300 grams sugar
460 grams glucose
50 grams water
32 grams butter
24 grams baking soda
8 grams vanilla

For the Beer Caramel:
1 12-ounce bottle amber ale
Zest of 1/2 orange, in strips
2 tablespoons butter
1 1/2 cups dark brown sugar
1 teaspoon vanilla extract
1 cup heavy cream
A pinch salt

Vanilla ice cream


For the Pretzel Whip, bring all ingredients to a simmer. Remove from heat, cover, and let steep for at least 30 minutes. Strain and chill.

For the brittle, warm peanut butter over double boiler.  In another saucepot, cook sugar, glucose, water and butter until light amber in color. Add baking soda and vanilla to the pot and stir in the warmed peanut butter. Mix until just combined and pour onto silpat right away. When cool, break up the brittle into bite-size pieces.

Bring beer and orange zest to a simmer and let reduce to approximately 1 cup. Remove orange rinds and add butter and brown sugar. Boil and bring it to a syrupy consistency. Add vanilla, heavy cream and salt, and cook for another 5 minutes until it thickens.

Just before serving, remove Pretzel Whip cream from the fridge and whip. Assemble sundaes by topping vanilla ice cream with beer caramel, peanut butter brittle and pretzel whip.

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