Grev Suriekeel

Translated roughly as "drunken sweet cream", grev suriekeel is an elegant ice cream dish with a cherry wine syrup, traditionally served at many high class Galtian parties. Despite the name, most of the alcohol gets boiled off in the process.
The dish originated in Galt even before the city came to Issolum, back when Galt was an island in the Atlantic Ocean of Earth. After the events of the rift, grev suriekeel spread, along with many other facets of Galtian culture, throughout the near world. Now, the dish can be found as far away as the coast, in almost every major city.
Made simply, it is accessible enough to anyone with enough funds to afford ice, milk, sugar or honey, and cheap wine. Made with luxury ingredients of the highest quality by kings and queens, one serving alone could be worth more than a year's labor by the common man.

Ingredients:

Ice cream

Cherry wine

Honey

Dark chocolate bar

Cherries (optional)

Gold flakes (optional)

Notes:

Ice cream (vanilla or plain, though some variations use a fruit ice cream. Make your own homemade for the most authentic flavor, but store-bought works in a pinch.)

Cherry wine (remarkably hard to find in Earth, or at least in common stores. If you can't come up with cherry wine, a nice port with cherry juice added will do, just cut back on the honey a touch.)

Honey (organic native wildflower honey is a personal favorite, but any good honey will do. Avoid flavored honeys.)

Dark chocolate bar (the Earthen brand Lindt works well. Avoid Hershey's. 70% dark, or slightly lighter or darker according to personal preference.)

Cherries (optional - some use them as a garnish, others do not. Use black cherries, not red.)

Gold flakes (for those really over the top variants of the dish served at fancy parties.)

Cherry wine syrup recipe
In a wide saucepan or skillet, combine the wine with honey (start with a ratio of roughly 3 cups wine to 1 cup honey, adjust to taste), bring to a boil, then reduce heat and simmer until syrupy and reduced to about a third of the volume. Let cool, bottle, and refrigerate. It should end up with a sweet tang, something akin to a sweet balsamic vinaigrette, but with a headier flavor.

Assembly

Dish out ice cream.

Break chocolate bar into chunks, and place chunks in ice cream, sprinkling the smaller bits across the top. Roughly one palm to half palm sized chunk broken into smaller bits per bowl.

Drizzle cherry wine syrup over ice cream.

(Optional) Carefully garnish with cherry and/or gold flakes.

Serve immediately.

Optional addition - serve with fried cake balls, which is a funnel cake-like dough of flour, sugar, and egg, fried in oil in marble-sized balls, then rolled in sugar before being served alongside ice cream.