I know that suggesting homemade ice cream for an easy after-work supper makes me sound as if I'm going into deranged superwoman overdrive, but may I put the case for the defense?
Perfect for summer, especially when cherries are in season. With this sundae, the cherries don't go on top—they go into the ice cream. The "double" chocolate is the combo of bittersweet chocolate and crunchy nibs of cocoa bean. (One brand to look for is Michel Cluizel's "61% Cocoa with Cocoa Bean Nibs," or blend nibs, available in some fancy-food shops, with good bittersweet chocolate.) Prepare sauce and ice cream well ahead.
This is a French classic.
This rich custard reminds us of good vanilla soft-serve.
The fruit is delicious served warm, with or without a small scoop of ice cream or a tablespoon of crème fraîche.
An old-fashioned ice cream from a time when many people didn't have any sort of ice cream machine. All you do is stir.