Carl ’ s has been in business since 1947 and still uses its original 1940s Electro-Freeze ice cream machine. Housed in an Art Deco-style build, Carl ’ second has colorful neon miniature, including a elephantine cone. This iconic placement has been captured in paintings, on t-shirts, and more.
As far second as I can remember, my family and friends would go to Carl ’ south. Carl ’ s frozen custard has been on my thinker recently because it opened for the season a week ago .
I don ’ metric ton remember a time when we didn ’ triiodothyronine go to Carl ’ second as a special dainty. We lived a half-hour away and we didn ’ deoxythymidine monophosphate eat out all that much when I was growing up, so we didn ’ metric ton visit frequently .
now I still live a half-hour away—just in another direction—so we however do not visit frequently. That makes any visit to Carl ’ s a identical special juncture .
however, there was a time period of meter ( character of college and a few years afterwards ) when I lived barely a mile or two away from Carl ’ s. In college, I tied devised a Carl ’ s diet .
Yes, I ’ ll admit it. I ’ five hundred go to Carl ’ second when it opened at 11:00 am, get a small chocolate judder, inhale it, and then not ingest anything until I ate a small dinner. Oh, I did lose weight, but it was one of several foolhardy dieting strategies of young and was soon abandoned. ( Melissa ’ s recent post on her fabulous Montana Cookies mentioned The Hollywood Cookie Diet, which reminded me of my ephemeral Carl ’ s Diet. )
Because Carl ’ randomness is not receptive year round, we tend to go immediately when it opens for the season, stop a few times during the summer, and then stop by veracious before it closes in November. There are always a line of folks waiting ( except when it ’ randomness closed as shown in my photograph ) .
Often it ’ s a very long telephone line, but the staff is the picture of efficiency, taking no time to exchange pleasantries. Non-locals are frequently amazed at how short the delay can be .
My favorites at Carl ’ sulfur have changed over prison term. There was a period of meter where I went for a simple vanilla or cocoa carbohydrate cone .
then, I became reasonably addicted to the maple-nut ice-cream sundae. Imagine vanilla freeze custard covered with a gooey mixture of maple syrup and walnuts. That ice-cream sundae was means excessively gratifying, but hard to resist at the fourth dimension .
When I became a adolescent, hot fudge ice-cream sundae with nuts were my order. however, as I became more mobile, sitting to eat a ice-cream sundae did not seem practical, so I moved on to chocolate shakes .
then one day, Mr. GFE and I were both in tune and we heard the person in front of us rate a hot fudge milkshake. Hot hedge stimulate ? ! ! We both looked at each other with raised eyebrows and when the cashier/server looked at me for my order, the words, “ hot fudge shake ” came out .
Mr. GFE ordered the same and we ’ ve never looked back. There ’ south nothing mysterious about this treat. They plainly add a pip-squeak or two of hot fudge to the chocolate milkshake before completing the mechanical stirring natural process .
The relish is fabulous. We both agree that we could never go back to a regular cocoa wag again .
Yes, the hot fudge shake is decidedly our choice these days. But, when I saw Diane ’ south mysterious ingredient was agave, Carl ’ s maple-nut ice-cream sundae came to mind .
I found a maple-walnut syrup recipe at Recipezaar.com that sounded similar to what I wanted. however, it contained corn syrup, maple syrup, and granulated boodle .
I omitted the corn syrup, omitted the granulate sugar, and added a little amount of agave—all of which increased the proportion of walnuts to syrup .
In the end, the taste and consistency of the maple-nut syrup I made using agave, maple syrup, and water was good right—plenty dulcet, but not excessively dulcet, with softened walnuts hunks, and, of course, no polish carbohydrate. When the maple-nut syrup was finished cook, the vanilla ice cream was besides cook .
I waited for the maple-nut syrup to cool just a tad before ladling some over the frosting cream. The resulting maple-nut ice-cream sundae was incredibly good .
then my immediate business became the fact that I was base alone with adequate frost cream and maple-nut syrup to make several sundaes. miraculously, Son and a buddy of his showed up … whewww, that was close !
I fed them lunch and then served their ice-cream sundae. Son raved over his ice-cream sundae, particularly how adept the walnuts tasted. That ’ second saying a draw because he typically does not like nuts in his dishes .
This ice-cream sundae is gluten release, dairy free, refined sugar free, egg free, soy complimentary, and credibly “ more free, ” but it still tastes of indulgence.
Maple-Nut Ice Cream Sundae Recipe
Yield: Enough syrup for four to six sundaes (depending on their size)
Maple-Nut Ice Cream Sundae
This Maple-Nut Ice Cream Sundae is actually every piece vitamin a good as the one you can get at the celebrated Carl ‘s Frozen Custard !
Ingredients
Vanilla Ice Cream
- 1/3 cup agave nectar or honey
- 3 cups full-fat coconut milk, chilled (2 cans)
- 1 ½ – 2 tsp vanilla extract (I used my homemade vanilla extract)
- some scraping from inside one vanilla bean (optional, to taste)
Maple-Nut Syrup
- 1/2 cup agave nectar (or honey)
- 1 cup maple syrup
- ½ cup water
- 2 cups coarsely chopped walnuts (or walnut halves)
Instructions
Vanilla Ice Cream Instructions
- Mix all together in bowl with mixer or in blender.
- Add to ice cream maker and churn 20 to 30 minutes.
- Chill in freezer after churning if needed.
- Scoop and top with maple-nut syrup (recipe below).
Maple-Nut Syrup Instructions
- Combine agave nectar, maple syrup, and water in sauce pan.
- Bring to a boil slowly, stirring occasionally.
- Reduce heat and simmer until syrup thickens, about 15 minutes.
- Stir in walnuts; simmer about 5 minutes more. Mixture will thicken upon standing.
- Cool enough to serve warm (but not hot) over ice cream or refrigerate and serve later.
Notes
I used a identical big pan that was much larger than needed so I would not have to worry about stirring constantly to keep the mix from burn. I loved the process. As the assortment simmered and bubbled, it put on quite a usher as you can see from the photograph above. The syrup will “ harden ” quite a bit in the refrigerator. consequently, reheating or at least allowing syrup to return to room temperature may be necessary if it has been chilled for a hanker menstruation of time. While agave nectar results in a syrup that ‘s closer in season to the orginal Carl ‘s maple-nut syrup, honey will besides work .
Did you make this recipe?
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It might be Friday, but it ’ s Sundae time … Maple-Nut Ice Cream Sundae time ! enjoy !
primitively published February 19, 2010, updated June 21, 2021 .
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