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Makes 4 servings 1x
Prep | Cook
Put 2 cups orange juice and 1/2 cup sugar in a large skillet over high heat (see the headnote). Cook, stirring occasionally, until the mixture is reduced by half and thickens into a syrup, 10 to 15 minutes.
Transfer the syrup to a shallow dish and put it in the freezer to cool, about 10 minutes.
Take the ice cream out of the freezer to soften.
Scoop 1 cup vanilla ice cream into each of 4 bowls and drizzle the orange syrup over the top. Garnish with zest if you like.
— Recipe from How to Cook Everything Fast: Completely Revised and Updated
Cider Sundaes
Replace the orange juice (and optional zest) with apple cider and reduce the sugar to 1/4 cup. Serve over cinnamon or caramel ice cream.
Blueberry-Lemon Sundaes
Omit the orange juice and optional zest. Add 2 cups blueberries, 1/2 cup water, and the zest of a lemon to the skillet along with the sugar. Bring to a boil, then let bubble gently but steadily until the blueberries break apart and thicken into sauce, 15 to 20 minutes. Taste and add more sugar if necessary. Serve the sauce warm over lemon frozen custard, sherbet, or sorbet instead of the vanilla ice cream.
Cranberry Sundaes
Great for fall over pumpkin ice cream. Omit the orange juice and optional zest. Add 2 cups cranberries, 1/2 cup port wine or water, and the zest of a lemon to the skillet along with the sugar. Bring to a boil, then let bubble gently but steadily until the cranberries break apart and thicken into sauce, 15 to 20 minutes. Taste and add more sugar if necessary. Serve warm over ice cream.