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Steamed sundae garnished with cinnamon, sour cream and sesame seeds
Unique steamed sundae with savoury toppings

Steamed sundae with spiced sour cream

Author: Flavelo
Recipes Cakes and Desserts
This dessert is a bold experiment deconstructing the classic ice cream sundae into a warm, spoonable dessert. The steaming technique – usually used for puddings – serves here to transform the ice cream into a thick, rich vanilla sauce (like crème anglaise), without curdling the egg or burning the flavours. The acidity of the spiced sour cream and the texture of salty toasted seeds complete this avant-garde creation.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Heatproof bowl (glass or metal)
  • Saucepan (for water bath)
  • Frying pan
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Sesame

Instructions

1 ✓

Prepare a bain-marie: put water on to boil in a saucepan. Find a heatproof bowl that fits snugly on top of the saucepan without the bottom touching the water.

Tip: The gentle heat of the steam (approx. 100°C) ensures that the egg yolk and cream in the ice cream don't curdle (scramble), but melt into a silky cream.
2 ✓

Put the ice cream in the heatproof bowl and place over the steam. Allow to melt slowly and warm through, stirring occasionally.

Tip: Don't rush! During slow heating, the vanilla scent becomes more intense.
3 ✓

While the ice cream is steaming, mix the sour cream until smooth with the sugar, cinnamon and rice vinegar in a small bowl.

Tip: The acidity of the vinegar 'cuts' the dense richness of the creamy ice cream, balancing the flavours.
4 ✓

In a dry frying pan, toast the sesame seeds until golden brown. Careful, they burn quickly!

Tip: As soon as they start popping and smelling fragrant, pour them out, as they will continue to toast from their own heat.
5 ✓

Cut the spring onion greens into wafer-thin rings. Grate the ginger finely and squeeze its juice into the warming ice cream.

Tip: The freshness of the ginger counteracts the sweetness.
6 ✓

When the ice cream is completely liquid and steaming (approx. 60-70°C), remove from the heat. Divide into bowls.

Tip: This is a warm cream soup texture dessert.
7 ✓

Spoon a dollop of the cinnamon-vinegar sour cream into the centre, sprinkle with the toasted sesame seeds, chilli and spring onion.

Tip: Don't skip the spring onion! In desserts, onion (like salt in salted caramel) acts as an umami bomb.

Recipe FAQ

Won't this just be soup?
Yes, it is essentially a rich, warm dessert soup or dip, eaten with a spoon. The goal is not a frozen texture, but concentration of flavours.
What ice cream should I use?
Premium, cream-based vanilla ice cream. Watery, cheaper versions fall apart and become watery.

Ingredients

  • 500 g Premium vanilla ice cream
  • 100 g Full-fat sour cream
  • 1 tbsp Rice vinegar (mild)
  • 2 tbsp Caster sugar
  • 0.5 tsp Ground cinnamon
  • 1 tsp Sesame seeds
  • 1 cm Fresh ginger
  • 1 stalk Spring onion (green part only)
  • 0.5 tsp Chilli powder (to taste)