Knickerbocker Glory Ice Cream Sundae
From Ice Cream Sundae: 100 Greatest Fountain Formulas by Michael Turback
The term “knickerbocker” comes from the surname of Dietrich Knickerbocker, the fictional narrator of A History of New York by Washington Irving. In the early 19th century it became a nickname for Manhattan residents. By the early 20th century the name was attached to a confection of ice cream, jelly and fruit alternated in a tall glass and topped with kinds of syrup, nuts and whipped cream. Originally served in New York, the dish was adopted by the British. This exhibition of sundae-maker art is adapted from The Dispenser’s Formulary (1915).
3 scoops vanilla ice cream
Whipped cream
2 ounces chocolate syrup
Walnuts, chopped
1 tablespoon crushed raspberries
Maraschino cherry
1 tablespoon crushed cherries
Into a parfait glass put 1 ounce chocolate syrup. Add 1 scoop vanilla ice cream and cover with 1 scoop of vanilla ice cream and cover with 1 tablespoon of the crushed raspberries. Add 2 scoops of vanilla ice cream and cover with remaining chocolate syrup. Add 1 scoop of vanilla ice cream and cover with 1 tablespoon of crushed cherries. Top with whipped cram, sprinkle with dry walnuts, and garnish with the whole cherry.
This recipe originally appeared in our Summer 2012 issue.
