To bring back memories of carefree childhood summers, Greg Hoch, owner of Hoch Family Creamery based in Minden, Nev., recommends hosting an adult dinner party with ice cream sundaes as the grand finale.
By Kimberly Wilkes
Photography by Patrick Wilkes
As a young man working at his family’s soda fountain, he fondly remembers one sundae in particular: Dusty Road, named for the malt powder sprinkled on top. The sundae combines sweet and salty flavors with firm and smooth textures. The end result? “The tongue really takes a ride,” Hoch says. “With every mouthful, something jumps at you. First, it’s the malt on the whipped cream which gives way to the chocolate and finishes up with the cold ice cream.”
For the most flavorful and elegant results, Hoch suggests using a high-quality chocolate sauce such as Ghirardelli and tulip ice cream dishes to show of f your creation.
Dusty Road Sundae
64 ounces of ice cream (Hoch recommends chocolate chip or mint chocolate chip)
2 pints heavy whipping cream
4 tablespoons powdered sugar
3 teaspoons vanilla extract
1/2 pound of pecan halves
4 tablespoons butter
1 teaspoon salt
1 16-ounce bottle of Ghirardelli chocolate sauce
8 tablespoons malt powder
8 maraschino cherries
Chill ice cream dishes in the refrigerator for 1 hour.
Preheat oven to 350 degrees F.
Spread pecans on a baking sheet. Drizzle melted butter and salt over the nuts. Mix with a spatula to make sure all the nuts are covered. Bake for 13 to 15 minutes. Remove from oven and let cool.
Beat whipping cream with powdered sugar and vanilla. Keep chilled in refrigerator until ready to use.
Scoop out a small chip of ice cream and drop it into the stems of the chilled dishes.
Drizzle a half ounce of chocolate sauce over the ice cream in each dish.
Drop a softball-size scoop of ice cream over the chocolate sauce. Be careful not to press it in so that it’s floating on top of the sauce.
Drizzle another ounce of chocolate sauce over each sundae.
Drop pecan halves over the sauce.
Cover the sundaes with whipping cream.
Sprinkle 1 tablespoon malt powder over the whipped cream of each sundae.
Top each sundae with a maraschino cherry.
The Scoop About Hoch Family Creamery
At 16, Greg Hoch began learning the craft of ice cream making from his father. For 21 years, in a paper hat and bow tie, Hoch worked as a soda jerk at his family’s Connecticut restaurant. Then he moved with his wife Cindy and their kids to the Carson Valley, where he carries on the family business, crafting such flavors as banana chocolate chip, cake splatter, and dragon fruit sorbet (made with fresh cream from a Carson City dairy, real sugar and seasonal fruit). His favorite part? Creating custom flavors for local restaurants, such as Mexican textured peach ice cream, ordered after one chef’s south-of-the-border vacation.
Buy half pints or half gallons of Hoch Family Creamery ice cream at Simple Ice Cream Sandwiches in Reno, Minden Meat and Deli, or Wa She Shu Travel Plaza in Gardnerville. Or discover which restaurants serve it at hochfamilycreamery.com.