WHERE CAN I GET AN ICE CREAM SUNDAE RECIPES

Steps:

• Halve vanilla bean lengthwise and scrape out the seeds. Combine the vanilla seeds, 2 tablespoons brown sugar, carob powder, yogurt, and sour cream in a bowl, stirring until the brown sugar has dissolved.
• Pour the mixture into a shallow freezer-safe bowl. Cover with plastic wrap and freeze until solid, about 3 hours, stirring every 30 minutes.
• Meanwhile, rinse the blackberries and drain. Rinse and hull the strawberries and drain well. Pat both types of berries dry with paper towels. Cut the strawberries into small pieces. Place 1/3 of the strawberries in a tall vessel and blend until frothy with an immersion blender.
• Rinse the lemon in hot water and wipe dry with paper towels. Remove half of lemon zest in fine strips with a zester. Squeeze out the juice from half a lemon (reserve other half for another use.). 
• Toast the almonds in a dry non-stick skillet over medium heat until golden brown. Transfer to a plate. 
• Cook the 1 tablespoon sugar in a pan until golden brown and caramelized, then remove from heat.
• Stir 1 tablespoon lemon juice into the hot caramel and bring to a boil. Stir in the lemon zest and almonds.
• Immediately pour almond caramel onto a piece of parchment paper, cover with a second piece of parchment and roll out with a rolling pin until very thin. (Caution, the caramel is very hot!) Then allow to cool.
• Thaw ice cream in the refrigerator until softened, then stir once with an immersion blender. Divide half of the remaining strawberries among 4 sundae glasses. Scoop the ice cream into 3 balls for each sundae and place in glass.
• Top with blackberries, remaining strawberry pieces and strawberry puree.
• Break the almond brittle into large pieces. Garnish sundaes with the brittle and serve immediately.