Knickerbocker Glory

Updated at: Wed, 16 Aug 2023 00:41:13 GMT

Step 1

Combine 2 tbsp of the sugar with the cornstarch and salt in a small, heavy-bottomed saucepan.

Step 2

Add the milk and cream and stir until the cornstarch dissolves.

Step 3

In a separate bowl, whisk the egg yolks with the remaining sugar

Step 4

Cook the milk mixture over medium-high heat until the mixture is just starting to bubble and thicken.

Step 5

Reduce the heat to low.

Step 6

Temper the yolks by slowly pouring ½ cup of the hot mixture into the yolks while whisking constantly.

Step 7

Pour the yolk mixture into the saucepan, stirring constantly.

Step 8

Turn the heat back up to medium-high.

Step 9

Cook, stirring constantly but gently, until the mixture is thick.

Step 10

Once the mixture starts to thicken, it must be handled gently.

Step 11

If not, the cornstarch will lose its thickening power

Step 12

Remove the pan from the heat and stir in the vanilla.

Step 13

Strain the custard through a sieve into another bowl.

Step 14

(You may need to push it through the sieve with a rubber spatula; this gets rid of lumps.)

Step 15

Cover the custard with plastic wrap to prevent a skin from forming, and chill until it's set.

Step 16

Place the heavy cream, confectioners' sugar, and vanilla in a mixing bowl.

Step 17

Whip until firm peaks form and stay in place when you lift up the beater and turn the bowl upside down.

Step 18

Prepare the custard, whipped cream, and Jell-O in advance; chop and toast the nuts ahead as well.

Step 19

Wash, and if necessary, peel and chop the fruit you are using.

Step 20

Set out six tall sundae glasses. Divide ½ pint of the ice cream into the bottom of the six glasses.

Step 21

Evenly divide 1 cup of the fruit into the glasses, 1 cup of the Jell-O over the fruit, and 1 cup of custard over the Jell-O

Step 22

Repeat the layering once with the remaining ice cream, fruit, Jell-O, and custard.

Step 23

Top with the whipped cream, toasted nuts, and chocolate syrup.

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