An absolutely scrumptious ice cream treat!
Jessica Kourkounis for The New York Times, Adapted from Franklin Fountain, Philadelphia
1 cup unsalted walnut halves, toasted
1 cup maple syrup, preferably dark amber or grade B, plus more as needed
2 cups very ripe pineapple chunks
Lemon juice, if needed
Granulated sugar, if needed
1/2 cup heavy cream
2 teaspoons confectioner’s sugar
1/2 gallon banana ice cream preferably homemade; or use chocolate or coffee flavor.
1. Combine the walnuts and maple syrup in a container, adding more syrup if needed to cover the nuts. Place the lid on the container and refrigerate overnight to allow the walnuts to absorb the syrup. The walnut dressing can be stored for at least two days; eventually the nuts will lose their crunch.
2. Mince the pineapple, then crush with a potato masher or a wooden spoon. If not using immediately, sprinkle with a little lemon juice and sugar to prevent browning and refrigerate up to two days.
3. In a mixer fitted with a whisk attachment, whip the cream until it forms soft, billowy peaks, then whip in the confectioner’s sugar. (If you have a whipped cream dispenser, use it instead.) To make one large sundae, thinly cover the bottom of a small bowl, preferably a cut-glass parfait dish, with maple syrup. Add four scoops of ice cream. Dress the top with 1/4 cup maple-walnut dressing, then 1/4 cup crushed pineapple. Decorate the top with whipped cream, in a maple leaf pattern if you are using a dispenser.
Yield: 4 large sundaes.