The Mr. Potato Head Sundae at Brooklyn Farmacy and Soda Fountain may be the most inventive and delicious ice cream treat there is.
Vanilla Ice Cream topped with peanut butter, warm caramel, fresh whipped cream…a nd oh yes, crushed kettle potato chips throughout!
You know you want the recipe…. And lucky you, it’s right here:
1 c water
3 c cane sugar
1/4 c honey
1 1/2 c heavy cream
1/2 c unsalted butter, cut into 16 pieces
1 1/2 tsp pure vanilla extract
1/2 tsp sea salt
1 (4 oz) scoop of vanilla ice cream
1 (2 oz) scoop of vanilla ice cream
1 oz of salted kettle-style potato chips, slightly crushed
1/4 c peanut butter
1/4 c caramel sauce
1/2 c sweetened whipped cream
Pour water into large, heavy saucepan with high sides. Add sugar in a stream into middle of water, being careful to keep the sugar in the middle of the pan to avoid sugar crystals forming on the edges of the pan. Pour honey into middle of pan. Bring mixture to boil without stirring. Cook until it’s a dark amber color or when it registers 305F on a candy thermometer, 10-15 min. If any residue forms on surface, use spoon to scrape off.
Remove pan from heat, add 1/2 c cream. Mixture will bubble and spit, stand back and let settle for a moment before adding remaining cream. Whisk until cream is incorporated, then start adding butter, 3-4 pieces at a time, whisking for 10-15 seconds before adding more butter. Continue to whisk until butter is melted and incorporated. Add in the vanilla and salt.
Store in glass jars in fridge, up to 2 weeks. Recipe yields 4 cups, but you only need 1/4 c for each sundae.
Place 4 oz. scoop of ice cream in middle of a bowl. Top with 2 oz. scoop. Place potato chips around the ice cream. If needed, microwave the peanut butter in 10-second intervals, stirring in between, until pourable. Pour over ice cream. Top with caramel sauce, then whipped cream. Serve immediately.