Vanilla Bean Sundae with Blackberry Jam

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Vanilla bean sundae: a hand holds a sundae with chocolate shavings in front of a bottle of Tomorrow Red Blend.

Sometimes, it's just about the little joys. An ice cream sundae on a school night?

Yep, that's one of them — and even more so when it's paired with our NA Red Blend.

This one by Lauren Hodgen of Citrus Diaries. is worth the effort. A silky homemade vanilla bean base, a quick blackberry jam that comes together in minutes, a hit of dark chocolate, and a finish of fruity olive oil and flaky salt. It's a sundae that feels grown up without taking itself too seriously. Pour yourself a glass while you churn.

Pair with Tomorrow Red Blend — the fruit-forward notes play beautifully against the blackberry and dark chocolate, while the wine's smooth finish lets the vanilla and olive oil linger exactly as they should.

Serves
Serves 4

Ingredients

  • Vanilla Bean Ice Cream
  • 2 cups heavy cream 1 cup whole milk ¾ cup sugar 5 large egg yolks 1 vanilla bean, split & scraped (seeds + pod) 1 tsp vanilla extract ¼ tsp fine salt
  • Blackberry Jam
  • 1½ cups blackberries (fresh or frozen) 3 tbsp sugar 1 tsp lemon juice Pinch of salt
  • For Assembly
  • 2–3 scoops vanilla bean ice cream per bowl Spoonful of blackberry jam 1 tbsp chopped dark chocolate (70% preferred) 1–2 tsp good fruity olive oil Flaky sea salt

Pour with

Method

  1. Make the Ice Cream Base
  2. In a saucepan, combine cream, milk, half the sugar, and the vanilla bean seeds and pod. Heat over medium until steaming — not boiling.
  3. In a bowl, whisk egg yolks with the remaining sugar until pale and thick.
  4. Slowly pour about 1 cup of the hot cream into the yolks while whisking constantly, then return everything to the saucepan.
  5. Cook on low, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C).
  6. Remove the vanilla pod. Stir in the salt and vanilla extract. Chill completely — at least 4 hours or overnight.
  7. Churn in an ice cream maker according to your machine's instructions. Freeze until scoopable, about 2–4 hours.
  8. Make the Blackberry Jam
  9. Simmer blackberries, sugar, lemon juice, and salt in a small saucepan for 6–8 minutes until thick and glossy. Cool completely before using — it should be jammy, not hot.
  10. Build Your Sundae
  11. Scoop ice cream into a chilled bowl.
  12. Spoon the blackberry jam over the top.
  13. Sprinkle with chopped dark chocolate.
  14. Drizzle lightly with olive oil.
  15. Finish with flaky salt. Serve immediately.

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