For the candied orange peel:
  • 2 oranges, peel removed in long strips with a vegetable peeler
  • 2 cups granulated sugar
  • 2 cups water
For the ice cream:
  • 2 cups heavy cream
  • 2 cups half-and-half
  • 1 Tbsp lightly crushed (not ground) dried juniper berries
  • 1 tsp coriander seeds
  • 1/2 tsp whole black peppercorns
  • 1/2 tsp anise seeds
  • 1 1/3 cups granulated sugar
  • 12 large egg yolks
  • 1/2 cup sweet vermouth
For the compote:
  • 1 pint fresh strawberries, rinsed, hulled and quartered
  • 1/4 cup granulated sugar
  • Juice of 1/2 orange
  • 2 Tbsp Campari
For the sundaes:
  • 3 White Chocolate Fairytale Brownies, cut into 9 small squares each
  • Strawberry Campari compote
  • Gin & sweet vermouth ice cream
  • Candied orange peel
  • 4 sprigs fresh mint


For the candied orange peel:
  1. In a medium saucepan, bring 2 cups of water to a boil. Lower the heat to a steady simmer.
  2. Immediately add orange peels and blanch for 30 seconds. Strain the peels through a strainer.
  3. Return the pan with water to the stove and bring to a boil. Repeat blanching process two more times to extract any bitterness from the peel and pith.
  4. In a medium saucepan, bring the 2 cups sugar and 2 cups of water to a simmer. Add the peels and cook for about 10-20 mins, or until tender and translucent.
  5. Remove the peels from the syrup and place on a cooling rack to dry for 30 mins.
  6. Prepare a sheetpan with a piece of wax paper or parchment paper. Place sugar in a bowl and dip the candied peels into the sugar.
  7. Place sugared peels on the wax paper or parchment paper to dry. Store unused candied peels in an airtight container at room temperature.
For the ice cream:
  1. Combine heavy cream and half-and-half with juniper berries, coriander seeds, black peppercorns, anise seeds and sugar in a medium saucepan. Heat over medium heat to dissolve sugar and to infuse with spices.
  2. Prepare an ice bath to cool the custard by placing a smaller bowl inside a larger bowl that has been filled with ice water. Set aside.
  3. Place egg yolks in a heat proof bowl and lightly whisk. Set aside. When the mixture comes to a simmer, gradually add some of it to the egg yolks. Whisk to incorporate. Transfer the egg yolk mixture to the saucepan. Continue to cook over medium to medium-low heat, stirring constantly with a wooden spoon. Check consistency of the custard by running your finger down the back of the wooden spoon through the custard. If your finger leaves a trail, the custard is the proper consistency.
  4. Strain custard through a fine mesh strainer into the smaller bowl of the ice bath.
  5. Stir in vermouth. Stir the custard to facilitate cooling.
  6. When the custard has cooled, transfer it to a storage container and refrigerate overnight.
  7. When ready to freeze the ice cream, spin it in an ice cream freezer according to the manufacturer’s instructions.
For the compote:
  1. In a medium saucepan, combine the strawberries, sugar and orange juice.
  2. Place over medium heat and cook until so ened, stirring often.
  3. Remove from heat and stir in Campari. Chill before serving.
For the sundaes:
  1. Divide the brownies among 4 large martini glasses or dessert bowls and place a scoop of ice cream on top of the brownies.
  2. Spoon the compote around the ice cream.
  3. Place several pieces of the candied orange peel on top of the ice cream.
  4. Garnish with a sprig of mint and serve.

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