Today Show: Salty Dog Ice Cream & Bourbon-Nectarine Sundae Recipes


Today Show: Stanley Cup Playoff Games Televised

For the first time, all of the Stanley Cup playoff games will be televised. Gary Bettman is the NHL Commissioner and he brought the Stanley Cup with him to Rockefeller Plaza.

After James Collins’ announcement yesterday, Matt Lauer wanted to know what the NHL’s stance on gay players is. Bettman said that the league recently partnered with an anti-homophobia group and fully supports any player that wants to come out.


Bettman said that the NHL had a highly successful season despite the lockout. They’ve seen more fans watching the games and heard that fans are enjoying the game more than ever before. He had no predictions on who might win the playoff.

Bourbon-Nectarine Ice Cream Sundaes With Pound-Cake Croutons

At the bar this morning, Today concocted some tricked out sundaes. First up, bourbon-nectarine ice cream sundaes with pound-cake croutons. This makes four servings.

Today Show: Salty Dog Ice Cream & Bourbon-Nectarine Sundae Recipes

The Today Show whipped up some ice cream treats. The Salty Dog ice cream sundae is full of salted caramel, peanuts and potato chips.


Bourbon-Nectarine Ice Cream Sundae Ingredients:

  • 4 tbs unsalted butter
  • 8 ounces all-butter poundcake, cut in 1/2-inch cubes
  • 6 firm, ripe yellow nectarines, cut in thin wedges
  • 1/2 cup of bourbon
  • 1 tbs fresh lemon juice
  • 1 pint vanilla ice cream

Bourbon-Nectarine Ice Cream Sundae Directions:

Preheat your oven to 375 degrees. Take a large skillet and melt 1 tbs of butter. Add in the pound cake and toss to coat. Put these on a baking sheet and bake for 15 minutes until toasted.

Wipe out the skillet and put in the remaining butter and nectarine. Cook this over a high heat, stirring occasionally, for five minutes. Add in the brown sugar and stir to melt. Remove the skillet from the heat and add the bourbon and lemon juice. Tilt the pan slightly to ignite the alcohol. Cook over moderate heat until the nectarines are softened and the sauce is thickened. This takes about 10 minutes.

Finally, scoop the ice cream into bowls and top with nectarines and the sauce. Garnish with croutons and enjoy!

Food & Wine Magazine: Salty Dog Ice Cream Recipe

Next up on the sundae bar is the Salty Dog ice cream recipe. This is a sweet caramel and salty potato chip combination. It serves four people.

Salty Dog Ice Cream Ingredients:

  • Pint chocolate-chili ice cream 
  • 1 cup salted caramel (recipe follows)
  • 1 cup regular salted potato chips, lightly crushed and a few whole to garnish
  • 1/2 cup roasted salted peanuts, crushed

Salted Caramel Ingredients:

  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1/2 tsp coarse salt
  • 2 tbs unsalted butter
  • 1 vanilla bean, scraped, or 1 tsp vanilla extract (optional)

Salted Caramel Directions:

In a medium saucepan over medium-high heat, mix the water and sugar. Stir until the mixture is moistened. Heat this, stirring until the sugar dissolves and it begins to boil. Stop stirring when this boils and let it go until the mixture turns amber colored. Watch, because this will burn easily. Remove the pan and pour in cream and salt. Stir until this is very smooth, scraping the bottom to avoid lumps. You can put this back on the heat to help this smooth out. Add in the butter and vanilla, stir to dissolve completely. Allow this to cool before using.

Salty Dog Ice Cream Directions: 

Now that you have your caramel, assemble the treat in order of ingredients.


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