Cooking with Katie
My daughter, Katie, has about 5 dishes she will cook. Not a huge repertoire for the child of a foodie. Basically, they’re enough to get her by when she doesn’t like what I’ve cooked for dinner. So I flipped through Around My French Table for a recipe to teach her how to make. She is one picky girl, so to pique her interest, I knew I’d have to start with the dessert section. When we travel, and the food is not to her liking, she’ll often supplement with ice cream or gelato. A little protein, a little dairy…and no complaints. It’s not worth having a huffy offspring on holiday. So when I spied Dorie’s recipe for vanilla ice cream, I thought it would be a wonderful basic dessert recipe for her to learn. Then we both spotted the warm caramel sauce on the adjoining page…and it became a two-for-one deal. We did a lot of licking of spoons and bowls as we created these Caramel Topped Sundaes made with Dorie’s Vanilla Bean Ice Cream.
- 1 cup sugar
- 2 tablespoons water (Dorie uses 3 tablespoons)
- 1 tablespoon light corn syrup
- ¾ cup heavy cream, at room temperature
- 1 tablespoon butter
- 1 teaspoon vanilla (Dorie does not add vanilla)