Knickerbocker Glory
Posted: Thu Jul 24, 2008 5:03 am
The knickerbocker glory is a very elaborate ice cream sundae that is served in the United Kingdom. It goes well beyond the banana split, itself a rich dessert. The knickerbocker glory was first described in the 1930s and contains ice cream, jelly, fruit and cream. Layers of these different sweet tastes are alternated in a tall glass and are topped with kinds of syrup, nuts and whipped cream.
Though a British treat, the name "Knickerbocker" is distinctively American and associated with early New York state and city histories. Before they were called New York, the state and city were Nieuw Amsterdam. They were settled by the Dutch in the 1600s and 1700s.
A knickerbocker was a descendant of the original settlers from Holland. The name comes from the fictional Diedrich Knickerbocker, who "wrote" Washington Irving's History of New York. Knickerbockers, or knickers, are also old-time knee-length men's pants that nowadays are seen on the rare golfer. How the name became connected to the sundae is not known.
The recipe below is generalized and can be changed to different ice cream flavors, fruits, etc. Kids: get your parents' help if you are making this.
BASIC KNICKERBOCKER GLORY
Ingredients
One carton (1/2 gallon) of vanilla ice cream
Fresh fruits, such as bananas, peaches, strawberries or raspberries; also may use canned fruit, such as fruit cocktail
One or more fruit flavors of sweetened gelatin dessert, such as Jell-O
Custard, either from a quick mix, or use recipe that follows. (Look for the quick mixes in your supermarket's baking supplies aisle)
Chocolate syrup; other fruit syrups, such as strawberry, also can be used. Juices, such as orange, also can be included.
Whipped cream in spray can (in U.S., Reddi-Whip is an example)
Chopped nuts, such as peanuts or walnuts
A favorite topper, such as fresh mint or maraschino cherries
First do your advance work. If you are using homemade custard, follow the recipe below and refrigerate to chill. For instant custard mix and sweetened gelatin, follow the box instructions and refrigerate both so they will set.
Wash and cut up fresh fruits into small, bite-sized pieces. Open can of fruit cocktail if you are using and drain the syrup.
Set up work area by placing four to six tall tumblers or knickerbocker glory glasses (tall sundae glasses) on counter. You'll need a scoop for the ice cream and some spoons to handle the fruits and gelatin.
Place alternating layers of ice cream, fruit, gelatin dessert and custard in the sundae glasses up to the very top. Spray the whipped cream on top of each sundae to desired height. Sprinkle with chopped nuts. For an added touch, top each dessert with fresh mint leaves or a maraschino cherry (the bright red ones you see at the ice cream parlor).
HOMEMADE SOFT CUSTARD
2 cups milk
1/4 cup white sugar
2 eggs, beaten
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk. Stir in sugar, and continue stirring until it dissolves.
2 In a small bowl, beat the eggs until light yellow. Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the milk in the pan.
3. Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled.
Though a British treat, the name "Knickerbocker" is distinctively American and associated with early New York state and city histories. Before they were called New York, the state and city were Nieuw Amsterdam. They were settled by the Dutch in the 1600s and 1700s.
A knickerbocker was a descendant of the original settlers from Holland. The name comes from the fictional Diedrich Knickerbocker, who "wrote" Washington Irving's History of New York. Knickerbockers, or knickers, are also old-time knee-length men's pants that nowadays are seen on the rare golfer. How the name became connected to the sundae is not known.
The recipe below is generalized and can be changed to different ice cream flavors, fruits, etc. Kids: get your parents' help if you are making this.
BASIC KNICKERBOCKER GLORY
Ingredients
One carton (1/2 gallon) of vanilla ice cream
Fresh fruits, such as bananas, peaches, strawberries or raspberries; also may use canned fruit, such as fruit cocktail
One or more fruit flavors of sweetened gelatin dessert, such as Jell-O
Custard, either from a quick mix, or use recipe that follows. (Look for the quick mixes in your supermarket's baking supplies aisle)
Chocolate syrup; other fruit syrups, such as strawberry, also can be used. Juices, such as orange, also can be included.
Whipped cream in spray can (in U.S., Reddi-Whip is an example)
Chopped nuts, such as peanuts or walnuts
A favorite topper, such as fresh mint or maraschino cherries
First do your advance work. If you are using homemade custard, follow the recipe below and refrigerate to chill. For instant custard mix and sweetened gelatin, follow the box instructions and refrigerate both so they will set.
Wash and cut up fresh fruits into small, bite-sized pieces. Open can of fruit cocktail if you are using and drain the syrup.
Set up work area by placing four to six tall tumblers or knickerbocker glory glasses (tall sundae glasses) on counter. You'll need a scoop for the ice cream and some spoons to handle the fruits and gelatin.
Place alternating layers of ice cream, fruit, gelatin dessert and custard in the sundae glasses up to the very top. Spray the whipped cream on top of each sundae to desired height. Sprinkle with chopped nuts. For an added touch, top each dessert with fresh mint leaves or a maraschino cherry (the bright red ones you see at the ice cream parlor).
HOMEMADE SOFT CUSTARD
2 cups milk
1/4 cup white sugar
2 eggs, beaten
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk. Stir in sugar, and continue stirring until it dissolves.
2 In a small bowl, beat the eggs until light yellow. Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the milk in the pan.
3. Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled.
And very, very rich.