<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>433445</id>
  <title>The perfect ice cream sundae</title>
  <published_at>Tue Aug 21 07:58:54 -0700 2007</published_at>
  <post_count>32</post_count>
  <board>
    <id>27</id>
    <name>General Chowhounding Topics</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>2865430</id>
        <content>I took my three year old to get an ice cream sundae from a new yogurt/ice cream place in town last night. I let her choose her flavor and toppings, yet, i became a bit mortified when she concocted a strawberry ice cream sundae topped with gummy bears and caramel. She proclaimed it was "perfect" but I beg to differ! 
That leaves me with this question: What is your perfect ice cream sundae? what flavor ice cream/toppings/ etc?

For me its all about Cookies and Cream Ice Cream with Fresh Strawberries, kind of an unusual mixture but its so amazing :)</content>
        <published_at>Tue Aug 21 07:58:54 -0700 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>116950</id>
          <name>jenniann0227</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>2865455</id>
      <content>In the Philippines, they make a sort of "sundae" out of ice cream, red beans, young coconut, jackfruit, creamed corn, condensed milk, evaporated milk and shaved ice. I used to absolutely love them with purple yam ice cream and no red beans. 

If I could have anything I wanted for a classic sundae, though, I think I'd have to go with purple yam, coconut and sesame ice creams, topped off with cashews, caramel, desiccated coconut, cake bits, crushed Oreos (only on the coconut and sesame), whipped cream  and maraschino cherries. The only thing that would make this any better would be the addition of a winning lotto ticket on top!</content>
      <published_at>Tue Aug 21 08:05:57 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>68363</id>
        <name>JungMann</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2868650</id>
      <content>The Philippine delight you described is known as a "halo-halo", which means, more or less, "mish-mash". My wife is from the Philippines originally, and she and our Filipina nanny love them on hot summer days. If there's a Filipino grocery near you, the young coconut is known as "macapuno". </content>
      <published_at>Wed Aug 22 01:54:58 -0700 2007</published_at>
      <parent_id>2865455</parent_id>
      <user>
        <id>48210</id>
        <name>KevinB</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2865490</id>
      <content>I am sort of a simpleton. For me it is good ol' vanila, topped w/chocolate sauce, toffee bits, and a sliced ripe banana. Yummy!</content>
      <published_at>Tue Aug 21 08:16:04 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>82243</id>
        <name>ArikaDawn</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2865661</id>
      <content>We've been canning a prune plum conserve with raisins, oranges and walnuts. I like to warm it up with a bit of Triple Sec and put it on vanilla ice cream.</content>
      <published_at>Tue Aug 21 08:52:02 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>17062</id>
        <name>wearybashful</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2865699</id>
      <content>I love chocolate, so for me it's some chocolate ice cream, maybe some vanilla ice cream, and maybe some chocolate/peanut butter ice cream (or any combination thereof) with hot fudge and real whipped cream.  Just a little bit of whipped cream.

And no fruit with ice cream...ever.</content>
      <published_at>Tue Aug 21 09:01:47 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>10205</id>
        <name>valerie</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2865857</id>
      <content>If I can get really good vanilla ice cream, I top it with honey, toasted almonds, and cinnamon.

Otherwise it's coffee ice cream with coffee syrup.</content>
      <published_at>Tue Aug 21 09:33:51 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>14164</id>
        <name>sheiladeedee</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2884240</id>
      <content>both of those sound like really good ideas. unfortunately i can't get the coffee syrup, living outside of RI now. 
(p.s I don't think people that haven't lived there get how unique/weird RI is - did you know there are 40 distinct accents -studied by academic linguists- in the state? totally it's own country!) </content>
      <published_at>Sun Aug 26 20:06:59 -0700 2007</published_at>
      <parent_id>2865857</parent_id>
      <user>
        <id>11190</id>
        <name>fara</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>2905901</id>
      <content>Try onlyinrhodeisland.com for your choice of Eclipse or Autocrat - we're an Eclipse family ourselves.  And yes, even though I have lived here for almost 40 years I'm still not used to it.  I have no trouble believing the accents, given the reluctance of many native Rhode Islanders to leave their neighborhoods.  My husband is an anomoly, having been born in Providence, lived in Cumberland, and now moved to the East Bay.  </content>
      <published_at>Mon Sep 03 04:10:44 -0700 2007</published_at>
      <parent_id>2884240</parent_id>
      <user>
        <id>14164</id>
        <name>sheiladeedee</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2865900</id>
      <content>Hot fudge on chocolate with a good dollop of whipped cream. Hot caramel on butter pecan. Any kind of fresh-fruit compote over really good vanilla - I made some strawberry-rhubarb once and decided not to put it in a pie, but over ice cream instead, and I was damned glad I did.</content>
      <published_at>Tue Aug 21 09:40:38 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>11478</id>
        <name>Will Owen</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2865996</id>
      <content>Vanilla ice cream, oreos and reeses pieces, hot fudge and caramel sauce, whipped cream and a cherry.</content>
      <published_at>Tue Aug 21 10:02:03 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>113376</id>
        <name>Olallieberry</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2866295</id>
      <content>for me it's mint chocolate chipe with hot fudge.


www.foodhuntersguide.blogspot.com</content>
      <published_at>Tue Aug 21 11:09:09 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>71916</id>
        <name>arizonagirl</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2877557</id>
      <content>Sweet cream ice cream.
hot fudge.
strawberries piled high.
toasted coconut. </content>
      <published_at>Fri Aug 24 09:27:30 -0700 2007</published_at>
      <parent_id>2866295</parent_id>
      <user>
        <id>40018</id>
        <name>andlulu</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2878240</id>
      <content>Your daughter's sundae cracks me up...whatever floats her boat! I just like vanilla ice cream with hot fudge and maybe some nuts...that's all!

I also love Coldstone's cake batter ice cream with rainbow sprinkles and graham cracker crust, the best!</content>
      <published_at>Fri Aug 24 12:03:54 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>112406</id>
        <name>Chew on That</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2879542</id>
      <content>So many flavors, so little time......I quess my absolute favorite is Almond Joy ice cream with hot fudge and hot marshmallow.  Second though is butter pecan with caramel and whipped cream.  It's endless!</content>
      <published_at>Fri Aug 24 18:36:09 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>40385</id>
        <name>othervoice</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2879815</id>
      <content>For simplicity, marshmallow soft-serve w/ rainbow sprinkles.

or

Hot fudgy, chewy (around the edges) brownie topped with french vanilla ice cream melting precariously over the plate w/ a drizzling of gooey, viscous hot fudge, and some crushed oreos (good pieces, not just the crumbs w/o the filling).</content>
      <published_at>Fri Aug 24 20:41:26 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>15572</id>
        <name>Emme</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2879824</id>
      <content>Where oh where do you find marshmellow soft serve???</content>
      <published_at>Fri Aug 24 20:47:50 -0700 2007</published_at>
      <parent_id>2879815</parent_id>
      <user>
        <id>97258</id>
        <name>pickychicky1979</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>2879857</id>
      <content>Well, I know Columbo makes it... my local Yogurt Zone in Los Angeles serves it, but I don't know where you find it in Texas.   You might ask your local purveyor of frozen yogurt (assuming they serve Columbo brand) if they might be willing to work marshmallow into the rotation. </content>
      <published_at>Fri Aug 24 21:13:55 -0700 2007</published_at>
      <parent_id>2879824</parent_id>
      <user>
        <id>15572</id>
        <name>Emme</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2880015</id>
      <content>Braums sold a Key Lime ice cream several years ago.  It had a fudge ribbon running through it.  The ice cream on it's own was great.  But it was heavenly made into a hot fudge sundae.  How I wish I could buy that ice cream today.</content>
      <published_at>Fri Aug 24 23:53:01 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>47097</id>
        <name>southerngal</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2880024</id>
      <content>Vanilla ice cream, sliced bananas and caramel sauce. I've been making sundaes at work all Summer, and sometimes people choose the oddest combinations.</content>
      <published_at>Sat Aug 25 00:01:29 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>119378</id>
        <name>kiwiFRUIT</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2883203</id>
      <content>jfood loves hot fudge. the problem has always been placing hot fudge on ice cream is well, shrinkage, ice cream melts. So jfood has developed the two-dish sundae. Dish 1 is hot fudge. Dish 2 is the ice cream and other non "hot" toppings. 

So to answer the questions. Coffee ice cream, heath bar chunks, banana slices and whipped cream. The you take a scoop from both dishes and you have the perfect sundae.
</content>
      <published_at>Sun Aug 26 13:32:36 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>11290</id>
        <name>jfood</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2883234</id>
      <content>My favorite since high school is a Baskin Robbins hot fudge sundae with jamocha almond fudge ice cream, sliced bananas, whipped cream &amp; chopped nuts.  I have had some other good ice creams but as far as a sundae, nothing has topped BR.  I have yet to find hot fudge in a grocery store (even upscale) to match the texture &amp; flavor of BR's.  If anyone has a recommendation for hot fudge, I'd love to know!  BTW, I live in the San Francisco Peninsula.</content>
      <published_at>Sun Aug 26 13:46:20 -0700 2007</published_at>
      <parent_id>2883203</parent_id>
      <user>
        <id>108661</id>
        <name>ceekskat</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2883684</id>
      <content>For this reason I always use cold fudge of course, my husband thinks i am a little wierd.</content>
      <published_at>Sun Aug 26 16:42:51 -0700 2007</published_at>
      <parent_id>2883203</parent_id>
      <user>
        <id>97258</id>
        <name>pickychicky1979</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2883221</id>
      <content>french vanilla ice cream with chocolate syrup and spanish peanuts...my Dad used to call them "Mexican sundaes" The salty nuts and sweet ice cream/syrup make a great combo.</content>
      <published_at>Sun Aug 26 13:41:12 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>85488</id>
        <name>smdeneau</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2883302</id>
      <content>Vanilla based ice cream (could have cookie dough, caramel, or whatever), topped with crunchy cereal (crispix, chex, etc.) and a little choc syrup.  Good times...</content>
      <published_at>Sun Aug 26 14:08:27 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>19113</id>
        <name>Pylon</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2885578</id>
      <content>I love an old fashioned banana split.  Sliced banana, scoops of vanilla, chocolate, and strawberry ice cream, topped with hot fudge, whipped cream and a cherry.  Yum.  </content>
      <published_at>Mon Aug 27 10:06:23 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>75002</id>
        <name>Megiac</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2905938</id>
      <content>My absolute favorite is a brownie, topped with chocolate ice cream , topped with hot fudge, whippped cream, sliced bananas, nuts and a cherry. Heaven! </content>
      <published_at>Mon Sep 03 05:41:20 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>110306</id>
        <name>NE_Elaine</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2910446</id>
      <content>One secret I've discovered about the perfect sundae is the size:  small.  The Sugar Bowl in Scottsdale has an option for small sundaes (which are cheaper, of course), which aren't so overwhelming and leave you ready for another one in a few days.

</content>
      <published_at>Tue Sep 04 16:22:33 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>13871</id>
        <name>Fida</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2932472</id>
      <content>That's funny, I've discovered quite the opposite: I like 'em big :)</content>
      <published_at>Tue Sep 11 17:36:58 -0700 2007</published_at>
      <parent_id>2910446</parent_id>
      <user>
        <id>113376</id>
        <name>Olallieberry</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2911218</id>
      <content>One scoop lemon custard ice cream.  One scoop peppermint ice cream.  Covered with marshmallow sauce, whipped cream, chopped nuts and at least one cherry.  All courtesy of Fosselman's in southern California.  Mmmmm.</content>
      <published_at>Tue Sep 04 20:55:25 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>119267</id>
        <name>ilovegobo</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2911388</id>
      <content>C.C. Browns: perfect hot fudge sundae, perfect atmosphere, perfect location. I don't suppose it's still there-- near Graumann's Chinese Theater?
Gosh, I'm old.

Oops, there have been quite a few posts on this-- never mind, I take it back. Not that that will prevent me from being old.</content>
      <published_at>Tue Sep 04 22:25:06 -0700 2007</published_at>
      <parent_id>2911218</parent_id>
      <user>
        <id>17062</id>
        <name>wearybashful</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>2911404</id>
      <content>Haven't ever been there, but I'll look into it.  Thanks for the tip!</content>
      <published_at>Tue Sep 04 22:45:21 -0700 2007</published_at>
      <parent_id>2911388</parent_id>
      <user>
        <id>119267</id>
        <name>ilovegobo</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2936847</id>
      <content>Ah! The perfect sundae. The stuff that dreams are made of.

  When I was a little girl, my Aunts used to take me to Schraffts and we would all have Sundaes. The grown ups' favorite was Coffee Ice Cream with Hot Butterscotch Sauce and Freshly Whipped Cream. It is still my favorite, even though Schraffts is long gone.

I also love a Classic Hot Fudge Sundae with good Vanilla Ice Cream, Hot Fudge and fresh Whipped Cream. I buy a big cup of the Hot Fudge from my local Haagen Dazs and reheat in the microwave.

My favorites from living in Nice, and being a devoted fan of Fenocchio in the gorgeously Baroque Place Rossetti in le Vieux Nice are Lavander, Violet and Rose. Sitting in the very Italianate Place across from Sta Reparata Cathedral, the fountain bubbling in the center of the piazza, to a Sundae here, is one of the great, unforgettable pleasures of life. The Framboisier - Vanilla Ice Cream, Fresh Raspberries, Raspberry Coulis and drifts of fresh Chantilly, or the Fraisier, with fresh, perfect little Strawberries. All are wonderful.</content>
      <published_at>Wed Sep 12 23:14:31 -0700 2007</published_at>
      <parent_id>2865430</parent_id>
      <user>
        <id>10838</id>
        <name>Fleur</name>
      </user>
    </post>
  </posts>
</topic>
