Strawberry Sundaes

Makes 4 to 6 sundaes

IT’S HARD TO DETHRONE the banana split as the best ice cream sundae of all time, but this strawberry version comes close. You don’t have to make the ice cream (Häagen-Dazs is my store-bought strawberry ice cream of choice), though if you do, the sundaes will be that much better.

FOR THE ICE CREAM:

1¾ cups heavy cream

¾ cup 1 or 2 percent milk

¾ cup sugar

4 egg yolks

½ teaspoon kosher salt

2 cups finely diced fresh ripe strawberries

1 teaspoon vanilla extract

FOR THE COMPOTE:

2 cups sliced fresh ripe strawberries

2 tablespoons sugar

1 teaspoon lemon juice

FOR THE WHIPPED CREAM:

1 cup chilled heavy cream

1 tablespoon confectioners’ sugar

½ teaspoon vanilla extract

MAKE THE ICE CREAM: In a medium saucepan over medium heat, whisk together the heavy cream, milk, and ¼ cup of the sugar. Cook, whisking, until bubbles begin to form at the edge of the pan.

In a medium bowl, whisk together the egg yolks and ¼ cup of the sugar until well combined. Whisking constantly, pour in half of the hot cream mixture and continue whisking until mixed. Pour the egg-yolk mixture into the saucepan with the remaining hot cream mixture, add the salt, and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat.

Put the strawberries and remaining ¼ cup sugar in a medium bowl. With a potato masher or the back of a fork, coarsely mash the berries. Pour the custard through a fine-mesh sieve into the bowl containing the berries and stir to combine. Set the bowl in an ice bath and let stand, stirring occasionally, until cool. Wrap the bowl tightly with plastic wrap and refrigerate overnight. Stir in the vanilla extract and churn in an ice cream maker according to manufacturer’s instructions.

MAKE THE COMPOTE: In a medium saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium-low heat, stirring occasionally, until the strawberries begin to soften and release their juices, about 5 minutes. Remove from the heat and let cool.

When you’re ready to assemble the sundaes, make the whipped cream. In the bowl of an electric mixer fitted with the whisk attachment (or in a large bowl with a handheld mixer or whisk) combine the cream, confectioners’ sugar, and vanilla extract. Beat on medium speed until the cream holds soft peaks (do not overwhip the cream; it should be cloudlike).

To assemble each sundae, scoop a small amount of compote into the bottom of a parfait glass. Top with a scoop of strawberry ice cream, another spoonful of compote, and a generous amount of whipped cream. Serve right away.