Ice cream sundae recipes: Grilled peaches and honey and Caramelized banana sundaes

hey readers! the last 2 days was hot hot day in south san Francisco, it has cooled down a bit, but just in case for the fans who want ideas for ice cream sundae recipes, I got you covered they are both from Michael Symon of the chew, and hes a really great professional culinary degreed chef. so I hope you enjoy the photos of the recipes I used the Blue bunny Red velvet cake ice cream with a pic of chef duff goldman of Ace of Cakes in it, but you can use vanilla ice cream instead. so I hope you enjoy the 2 recipes so please make them on  a hot summer day soon!

Grilled peaches and honey sundae

Recipe courtesy Michael symon but adapted by chef ava marie

3 peaches, pitted and halved
1 tbl butter melted
juice of 1/2 lemon
3 tbl honey
2 tbl lemon basil, chopped, if you cant find lemon basil use regular basis
1 pint vanilla ice cream

method
preheat a grill pan to medium-high heat.
brush the peaches on both sides with the melted butter. then put cut side down on the grill cook until slightly charred about 2 minutes per side.
remove the peaches from the grill and cut in half to create 8 quarters in a medium bowl toss the warm peaches, lemon basil, lemon and honey.
spoon a large scoop of vanilla ice cream into each of the 4 bowls top with 2-3 peach quarters and some of their juices and serve.

 

Carmelized banana sundae

1/2 cup brown sugar

1/2 tsp cinnamon

pinch of kosher salt

2 tbl unsalted butter

2 bananas sliced

1/4 cup orange juice

1 pint vanilla ice cream

 

method

in a small bowl combine the brown sugar cinnamon, and salt.

put a large skillet over medium heat

add the butter the preheated skillet and then add the bananas cook until they caramelize about 1 minute. flip and then reduce heat to medium low. sprinkle the brown sugar mixture over the bananas pour in the orange juice and cook swirling the pan to melt the sugar and coat the bananas for 1 minutes. turn off the heat. spoon a large scoop of vanilla ice cream into each of 4 bowls. top with warm bananas and caramel sauce and serve.