Dulce De Leche Sundae

"Here we have a combination of chocolate sauce, dulce de leche sauce and dulce de leche gelato," says Karen DeGilio, executive chef of Fish in Asbury Park. "Need we say more?" No, the combination is a sure winner.

Chocolate sauce
12 oz sugar
1 1/2 cup whole milk
1 tbsp vanilla extract
4 oz cocoa powder
bring sugar & milk to a boil, stir in cocoa and vanilla, return to a boil, strain and cool
Dulce De Leche Sauce
1 can Eagle brand condensed milk
sauce pan with enough water to cover 3/4 of the can of condensed milk
place can of condensed milk in water, over medium heat allow water to come up to a simmer.  Let water simmer for 20 minutes.  Turn off heat and allow to cool.  Once water & can are cooled very carefully open the can.

Caramelized Bananas
1 banana, peeled, cut in half lengthwise
sugar in the raw
"creme brulee" torch 


Place banana halves on a sheet pan, sprinkle just enough sugar to cover the "flesh" side of the banana, shake off excess. With a creme brulee torch caramelize the sugar.  (If you don’t have a torch, run the bananas under the broiler.) Cut the banana halves in half, place 2 on each sundae.
Fresh Whipped Cream
2 cups heavy cream
3 tbsp confectioner’s sugar
2 tsp vanilla extract

Whip all ingredients together until it forms soft peaks.
Choose your favorite brand of dulce de leche ice cream or gelato, top with homemade chocolate & dulce de leche sauce, caramelized bananas and fresh whipped cream. 

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