" Problem Child" Prodigal Sundaes

With this luscious recipe, you can not only make your own frosty treat, but you can also make the toppings to go with it!

You will need:

Strawberry sauce:

  • 3/4 cup orange juice
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 4 cups thinly sliced strawberries

Caramel sauce:

  • 1/4 cup water
  • 1 pound sugar
  • 1 cup cream
  • 1/2 cup butter (one stick)

Chocolate sauce:

  • 1 cup heavy cream
  • 2 tablespoons light corn syrup
  • 1/2 cup firmly packed brown sugar
  • 6 ounces bittersweet chocolate
  • 1/3 cup butter

Ice cream:

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 vanilla bean, split lengthwise
  • 8 large egg yolks
  • 1/8 teaspoon salt
  • 1/2 cup + 2 tablespoons sugar
  • 1 copy of that classic parenting guide "The Bad Seed"


Strawberry sauce: 1. In a medium saucepan over medium-high heat, whisk together orange juice, sugar, and cornstarch until smooth. Bring to a boil, reduce heat and simmer until thickened. Toss the sliced berries with the warm mixture and set aside.

Caramel sauce: 1. Combine sugar and water in a medium saucepan over medium heat. Stir until sugar dissolves, then increase heat to medium-high and boil without stirring until the mixture turns a deep golden color. Occasionally brush down sides of pan with a wet pastry brush, 8-10 minutes.

2. Remove mixture from heat and carefully add the milk and butter all at one time. (Look out, the mixture will froth up and bubble.) Stir until smooth; keep warm until use.

Chocolate sauce:
1. Combine cream, corn syrup and brown sugar in a small saucepan over medium-high heat. Bring to a boil, stirring often. When the sugar has dissolved, remove from heat and stir in the chocolate and butter. Whisk until smooth and keep warm until use.

Ice cream:
1. Combine the cream, milk, and vanilla bean in a medium, heavy-bottomed saucepan over medium heat; bring to a simmer. Meanwhile, in a large mixing bowl, combine the egg yolks, salt, and sugar; whisk until light and frothy.

2. Ever so slowly, whisk the hot cream mixture into the egg yolk mixture, 2 tablespoons at a time. Return the mixture to the pan and stir with a wooden spoon over medium heat until thickened. Whatever you do, don?t stop stirring. When the custard begins to thicken enough to coat the back of the spoon, place an instant read thermometer in the hot mixture and continue cooking to a temperature of 170F.

3. Strain the hot mixture into a clean bowl nested in a larger bowl filled with ice. Stir until cool, cover with plastic and refrigerate at least 45 minutes and overnight if desired. Process in an ice cream machine according to manufacturers instructions, then transfer to an airtight container and freeze until hardened.

4. Place your dirty dishes in a basket; leave them on someone?s doorstep and run.

Serves 6-8

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