Fresh Blackberry Ice Cream
I am so happy with this ice cream. The flavor came out just right. The texture is super creamy and not too sweet. The chunks of blackberry add just the right amount of tartness. I love fruit based ice creams, but I never made blackberry ice cream before. I will be making it again, for sure.
I have had the inspiration to make a new recipe for all sorts of reasons. Sometimes creative reasons, or sometimes nostalgic feelings. This ice cream came about because of expiration dates. I had both heavy whipping cream and half and half that needed to be used up soon. I didn’t want to freeze them and I wasn’t going to waste them. Since I had a carton of blackberries in the fridge, it seemed only natural to make a blackberry ice cream. I don’t always add eggs to my ice cream, but I had a dozen eggs that needed to be used, too.
Whatever the motivation, this ice cream is one of my favorites. There is a little more work to making an egg-based custard ice cream. But the extra effort is worth it. The texture is so creamy.
With any fruit based ice cream, you don’t want to just put raw fruit in the mixture and freeze it. That will cause the fruit to get big ice crystals. Fruit can be cooked first, like I did with the berries in this recipe, or the fruit can be frozen, then thawed before being added to ice cream base.
So here is the recipe. I left a little wiggle room on the amount of sugar you add to it. Before someone asks- yes- you can sweeten with honey, if you prefer. Just use a light hand. Honey is sweeter than sugar. Enjoy!!
Blackberry Ice Cream
6 oz. blackberries, washed
1 large orange
½ c. sugar
1½ c. half and half
1 c. heavy whipping cream
3 egg yolks
¾ c. sugar- or a little more or less to taste
1 t. vanilla
In medium saucepan, place the blackberries. Zest the orange and add the zest to the berries. Juice the orange and add the juice to the berries along with the ½ cup of sugar. Heat until mixture comes to a boil. Reduce heat and simmer until mixture starts to thicken, about 6-8 minutes. Stir occasionally. Don’t let it burn. Remove mixture to a bowl to cool down. You can use the same saucepan to heat the half and half and cream to a low boil. In a small bowl, beat together the egg yolks, sugar and vanilla. Add ½ cup of the hot cream mixture to the eggs, whisking in well. Add another ½ cup of the cream mixture, whisking again. Add one last ½ cup of the hot cream and again, whisk until smooth. Pour the egg mixture into the saucepan with the cream and while whisking, simmer until mixture starts to thicken and will coat the back of a spoon. This will take about 5 minutes. Don’t use too high a heat, or you will scramble your eggs. Mixture should reach 160 degrees to be sure eggs are cooked. Remove from heat, stir in reserved blackberry mixture. Pour mixture into a bowl. Allow ice cream base to cool down, then chill in fridge. Chilled mixture can be frozen in an ice cream maker once cold- in a few hours- or even the next day. Once mixture has been frozen in ice cream maker, place in a container and freeze until ready to serve. Makes about 5-6 cups of ice cream.
A Month of Sundaes
Hot Fudge Sundae
I love ice cream, sorbets and any number of other frozen desserts. I also love to make my own frozen treats. Here is a compilation of many of my favorite recipes. We’ll start with the ice creams and sorbets, then move on to homemade toppings and sauces. There are also recipes for frozen desserts and other treats.
If you do not own an ice cream maker, good quality homemade ice cream is tricky. The constant stirring in an ice cream machine creates a smooth, creamy end product. For non-machine versions, the recipe needs to be taken out of the freezer periodically and whipped, beaten or stirred. Usually, softening the dessert and stirring or beating it just before serving will produce the best results.
When a recipe says it is a “French” ice cream the recipe will contain eggs. Properly prepared French or custard style ice creams, must always be cooked first, then chilled. If you come across an old (or new) recipe that contains raw eggs and does not require cooking DO NOT USE IT! Salmonella is not destroyed in the freezing process, only in the cooking process. If you want to use the recipe combine the milk or half-and-half with the sugar and heat almost to a simmer. Add a little of this mixture to the beaten eggs or egg yolks and stir, then return this mixture to the pot. Stir, over low heat until the custard coats the back of a spoon (170 degrees). Strain and cool, then chill and add to the whipping cream and any other ingredients in the recipe. Freeze.
Basic Vanilla Ice Cream
2 c. heavy cream
2 c. light cream
1 c. sugar
1 ½ t. vanilla extract
1/8 t. salt
Combine all ingredients and stir until sugar dissolves. Place in ice cream maker, following manufacturer’s directions until ice cream is set Yield about 2 quarts.
Note: If you do not have an ice cream freezer, beat whipping cream until soft peaks form. Combine light cream with remaining ingredients and stir until sugar is dissolved. Fold in whipped cream and place mixture in freezer container with lid. Place in freezer and freeze for 3-4 hours. Remove ice cream and beat mixture with an electric mixture until smooth. Return to freezer. Freeze at least one more hour and beat again.
Classic French Vanilla Ice Cream
4 large egg yolks
½ c. sugar
2 T. water
2 c. half and half
1 c. heavy cream
1 t. vanilla
Whisk yolks in medium bowl and set aside. In 3 qt saucepan heat sugar and water for 5 minutes. Add half-and-half and bring to a simmer. Pour hot mixture into egg yolks slowly, whisking constantly. Return to pan and cook over moderately low heat until custard thickens and registers 170 degrees on a thermometer. Do not boil. Strain mixture through very fine sieve into a bowl and add cream and vanilla. Cool. Chill, with the custard surface covered with plastic wrap until cold, at least 3 hours and up to a day. Freeze in an ice cream maker according to direction or freeze in a shallow pan, covered until solid, about 6 hours or up to a couple of days. Break into chunks and place in a large bowl. Beat with electric mixer until smooth. You can also use a processor and process until smooth. Freeze 1 hour and repeat process. Freeze 1 more hour, or up to 2 days and serve. Makes about 1 quart.
Chocolate Ice Cream
2 c. heavy cream
2 c. light cream
1 c. sugar
½ c. chocolate syrup or 6 T. cocoa
1 ½ t. vanilla
¼ t. cinnamon
dash salt
Combine all ingredients in bowl and stir until sugar is dissolved. Freeze according to directions for ice cream maker or use French vanilla recipe directions.
No Machine Homemade Chocolate Ice Cream
1 pint whipping cream
chocolate syrup to taste – I used around a half a cup- I think
Place whipping cream in a bowl and whip until stiff peaks form. With mixer running, add the syrup. Add until mixture is the color of chocolate ice cream. You can also give it a taste, to be sure. Place mixture in a container with a tight fitting lid and place in freezer. Freeze several hours before trying it. Makes 1 quart.
Strawberry Ice Cream
2 c. chopped strawberries
1 c. sugar
1 T. vanilla
2 c. cream or half and half or a combination. You can also use some milk or even almond or rice milk.
Additional sugar to taste
Place strawberries, vanilla and sugar in saucepan and bring to a simmer, stirring occasionally. Remove from heat and chill. Combine chilled berry mixture with cream. Add additional sugar if you like. Remember that once it is frozen the ice cream will not taste as sweet so make this mixture a little sweeter than you want the final product to be. How much sugar you add varies with personal taste, and how sweet the berries are. Place in an ice cream maker and process according to manufacturer’s directions. Once finished put in an air- tight container and place in freezer. Makes about 1 quart.
Strawberry Lavender Ice Cream
2 c. chopped strawberries
1 c. sugar
1 T. lavender blossoms
1 T. vanilla
2 c. cream or half and half or a combination. You can also use some milk or even almond or rice milk.
Additional sugar to taste
Place strawberries, lavender, vanilla and sugar in saucepan and bring to a simmer, stirring occasionally. Remove from heat and chill. Combine chilled berry mixture with cream. Add additional sugar if you like. Remember that once it is frozen the ice cream will not taste as sweet so make this mixture a little sweeter than you want the final product to be. How much sugar you add varies with personal taste and how sweet the berries are. Place in an ice cream maker and process according to manufacturer’s directions. Once finished put in an sir- tight container and place in freezer. Makes about 1 quart.
Coffee Ice Cream
2 c. whipping cream
2 c. light cream or half and half
3 T. instant coffee powder
1 c. sugar
1/8 t. salt
Heat together all ingredients until coffee and sugar are dissolved. Cool and chill. Freeze in machine or follow directions for the French vanilla ice cream.
Minted Orange Ice Cream
½ c. tightly packed fresh mint leaves
2 T. fresh grated orange peel
2 c. milk
2 c. whipping cream
½ -1 c. sugar, or to taste
2 T. orange juice concentrate
Heat together mint, orange peel and milk nearly to boiling. Remove from heat and allow to cool. Strain and chill. Combine chilled mixture with remaining ingredients and freeze in an ice cream machine according to manufacturer’s directions. Makes about 6 cups.
Ginger Pear Sorbet
1 (15-16 oz.) can pears in heavy syrup
¼ c. sugar
1 T. finely chopped crystallized ginger
1 t. grated lemon or orange peel
Line a 9-inch pan with plastic wrap. Drain pears and reserve the syrup. Place pears in the prepared pan. Combine syrup with remaining ingredients and stir until sugar is dissolved. Pour syrup mixture over pears and freeze solid, at least 6 hours.
Turn pear mixture onto work surface and cut in 1-inch pieces. Place in processor, blend until smooth. Freeze in covered container for 1 hour or up to 2 days. Scoop sorbet into glasses. Serves 4.
Peach Ice Cream
3-4 ripe peaches
2 c. half and half
1 c. sugar, or to taste
1 T. vanilla
1 T. orange zest
Peel and dice peaches. Cook in a small amount of water and a little sugar until tender. If you don’t precook the peaches they will be icy and hard in the ice cream. Cool and drain. In bowl combine half and half and sugar and stir until sugar is dissolved. Add remaining ingredients and stir well. Place in ice cream machine and process according to manufacturer’s directions. If you don’t have an ice cream maker place mixture in a shallow pan and freeze solid. Remove from freezer and allow to soften a little at room temperature then break up into chunks and place in a mixing bowl. Beat with a mixer until smooth and return to freezer. Makes 1 quart.
Honey Ice Cream
1 ½ c.whipping cream
1 ½ c. half and half
2/3 c. honey
6 large egg yolks
Heat together cream and half-and-half to simmer . Whisk honey and yolks in a medium bowl. Gradually whisk in hot cream mixture. Return to pan and heat until mixture thickens (about 170 degrees) but do not boil. Strain into large bowl. Chill until cold. Process in ice cream maker or follow alternative directions under French vanilla ice cream recipe. Makes 4 ½ c.
Chocolate Sorbet
12-oz. semi-sweet chocolate chips
3 c. water
1 ¾ c. sugar
1 T. instant coffee powder
1 t. cinnamon
dash of salt
Place chips in food processor. Meanwhile heat remaining ingredients to boiling. Slowly pour boiling liquid into running processor, blending until smooth. Scrape down sides of work bowl as needed. Chill. Process in ice cream machine. Transfer to container and freeze overnight. Or you can freeze using the directions given in the pear sorbet. Makes about 5 cups.
Cinnamon Ice Cream
2 c. milk
2 c. whipping cream
2 t. cinnamon
2/3 c. sugar or to taste
Combine all ingredients until sugar is dissolved. Freeze in an ice cream maker according to manufacturer’s instructions. Makes 6 cups.
Blueberry-Vanilla Ice Cream
3 c. blueberries
1 c. sugar
1/4 c. water
2 T. fresh lemon juice
1 T. vanilla
1 c. heavy whipping cream
1 c. half and half
Combine berries with sugar and water in saucepan and bring to a boil. Cook, stirring often, for 5 minutes. Puree mixture and stir in lemon juice. Refrigerate until completely cool. Stir in the whipping cream and half and half and freeze in an ice cream maker according to the manufacturer’s instructions. Makes 6 cups.
Note: If you don’t have an ice cream maker, freeze in shallow trays and thaw a little before whipping with a hand mixer. Better if you re-freeze and whip again later. If you are lactose intolerant, you can use almond, rice or coconut milk in this recipe. Also feel free to add flavorings.
Peanut Butter Ice Cream
1 c. peanut butter
2/3 c. sugar, or to taste – I was using natural peanut butter that had no sugar in it
2 c. whipping cream – you could use some half and half, if you prefer
1 t. vanilla
In medium bowl, combine peanut butter with the sugar, stirring until smooth. Add the whipping cream and vanilla and stir until well blended. Chill mixture. Pour chilled peanut butter mixture into ice cream machine and process according to manufacturer’s instructions. Once firm, transfer to a container with a lid and place in freezer until ready to use. Makes about 1 qt. This ice cream is great with hot fudge sauce.
June’s Accidental Ice Cream
2 c. whipping cream
1 c. half and half
sugar to taste- I used about 3/4 of a cup
2 t. vanilla
1/2 c. chopped pitted cherries*
1/2 c. chopped strawberries*
4-6 oz. dark chocolate
1/4 c. sliced almonds
Combine cream, half and half and sugar, stirring until sugar dissolves. Mixture should taste pretty sweet- once frozen, it won’t taste as sweet, so add enough sugar to suit your taste. Add vanilla and fruit and store in fridge until ready to use. Meanwhile, melt chocolate and brush melted chocolate on was paper sheets, spreading as thin as possible. Add the nuts to the chocolate, if you like, or you can just toss them in while the ice cream is in the machine. Chill chocolate in fridge or, better yet, in the freezer. Crumble them into tiny pieces. Place cream mixture in an ice cream machine and process according to manufacturer’s instructions. When it gets to the soft serve stage, add the chocolate and nuts and process a few more minutes. Turn off machine and transfer ice cream to a container with a lid and place in freezer until ready to use. Makes about a quart.
*When using fruit in ice cream, it is best if the fruit has either been previously frozen, then thawed or cooked. Fresh fruit, like cherries and strawberries, turn into chunks of ice in the ice cream if used fresh.
Pumpkin Ice Cream with Candied Pecans
Candied Pecans
1 c. pecans
2 T. butter
1/4 c. sugar
1 t. vanilla
1/4 t. salt
Place pecans and butter in a skillet and cook over high heat until butter is melted. Add sugar and cook, stirring often until sugar is melted. Add vanilla and salt and cook until mixture turns a dark amber color. Be careful not to burn the pecans. Remove from heat and place in a pan to cool- stirring to keep the pecans from sticking to each other. Set aside.
Pumpkin Ice Cream
2 c. whipping cream
2 c. pumpkin
1 c. sugar, or to taste
2 T. molasses
1 t. cinnamon
1 t. vanilla
1 t. nutmeg
1/4 t. cloves
Combine all ingredients and stir until well mixed and sugar is dissolved. Place in an ice cream maker following manufacturer’s directions. My machine can’t take the whole recipe at once so I froze it in 2 batches and kept the rest of the pumpkin mixture chilled until ready to use. Meanwhile, coarsely chop about half of the pecans. Add the chopped nuts to the ice cream when it is almost finished. Place finished ice cream in freezer until ready to serve. Serve with extra whole candied pecans on top.
Note: If you don’t have an ice cream maker you can place mixture in a shallow pan and freeze until solid. remove from freezer and allow to that a little- about 10 minutes then breakup and place in a mixing bowl. Whip with a mixer until smooth and return to the freezer. Repeat process once more to end up with a creamy ice cream.
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- Apple Cider Sorbet
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- Pineapple Sorbet
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- Peaches and Herb Sorbet
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- Cherry Almond Sorbet
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- Mango Honey Ginger Sorbet
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- Strawberry Sorbet
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- Coconut Almond Sorbet
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- Blueberry-Red Grape Sorbet
Blueberry-Red Grape Sorbet
4 c. red grapes, fresh or frozen
2 c. blueberries, fresh or frozen
sugar to taste- I used a couple of tablespoons
a few sprigs of fresh mint, optional
Combine all ingredients in a food processor and blend until smooth. You might have to do this in a couple of batches. Place in a container and freeze until solid. Remove from freezer and allow to soften for about 20 minutes, or even a little less. Mixture should still be frozen, but soft enough to break into chunks. Place in processor and mix again. Mixture will get smoother and softer. You can also do this step in a stand mixer or even with a hand mixer. Return sorbet to freezer, until ready to eat it.
Cherry Almond Sorbet
1 lb. cherries, pitted
3/4 c. sugar, or to taste*
3 T. lemon juice – it helps the cherries retain their color
1 t. almond extract
Place cherries in blender or food processor, with the sugar and extract. Blend until smooth. Adjust sweetener to suit your taste. Place in a container with a lid and freeze. Once mixture is frozen, remove from the freezer, break into chunks and place in food processor. Process until mixture looks creamy and smooth. You might have to do this in batches, depending on the size of your food processor. Eat or return to freezer until ready to use. Makes just over a quart of sorbet.
*Feel free to use other sweeteners you like in place of the sugar. Honey or maple syrup would both work nicely.
Honey Ginger Mango Sorbet
6 ripe mangoes
½ c. honey
1 T. fresh grated ginger
Remove peel and pits from mangoes. Puree the mangoes and add the honey and ginger. Freeze. After the mixture is frozen, place mango puree in a food processor and mix again until creamy. Serve, or place back in freezer until ready to serve. Makes about 1 quart.
Strawberry Vanilla Sorbet
2 c. fresh or frozen strawberries (allow frozen berries to thaw a little first)
1/4 c. sugar, or to taste
3 T. fresh lemon juice
1 t. vanilla
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. If you are using frozen berries re-freezing will take only about 1 hour. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
Strawberry- Lavender Sorbet
1 1/2 lbs strawberries
1/2 c. sugar, or to taste – you could also sweeten with honey, if you prefer, or use no sweetener
2-3 T. lavender syrup- recipe follows
Wash and stem berries. Place in food processor and blend until smooth. Sweeten to taste, stirring until sugar is dissolved. Place in a container with a lid and freeze. Once frozen, remove strawberry mix from freezer and sit it on the counter to soften a little bit. This is really the important part. You don’t want it to thaw, but you do want it soft just enough to break into chunks. Place chunks in food processor and blend it again, adding lavender syrup to taste. The liquid of the syrup also helps the sorbet to blend better. It will actually start to look a little creamy and lighter in color. You can serve it right away- or put it back in the freezer to serve later. At this point the sorbet is ready- but you can repeat the soften/process step once more, if you like, for even creamier sorbet. Makes 3-4 cups.
Kiwi Lime Sorbet
6 kiwi, peeled
juice of 1 lime
1/4 c. sugar, or to taste
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
Apple Cider Sorbet
6 c. apple cider
2 (4-inch) cinnamon sticks
3 apples, peeled, cored and diced
In saucepan place cider and cinnamon sticks. Cook over medium high heat, uncovered, until cider has cooked down to 2 cups. Remove cinnamon sticks and discard them. Cool cider and combine in food processor with the apples. Puree until smooth. Transfer mixture to a container with a lid. Freeze until solid. Remove from freezer and allow to soften for a few minutes. Break into chunks and puree in processor, until smooth and creamy in texture. You can serve it right away, or return to freezer to enjoy later. Makes 1 quart of sorbet.
Peaches and Herb Sorbet
5-6 medium peaches, pitted. You can peel, if you like
honey to taste – I used 1/4 cup, but depends on how sweet the fruit it
3-4 basil leaves
2 sprigs of fresh mint
Puree all ingredients together until smooth. Adjust sweetener and seasonings. Mixture will taste less sweet after it freezes. Freeze until solid. Remove from freezer and break into chunks. Process in a food processor until mixture looks creamy. Depending on how cold your freezer is, you might have to let the sorbet soften a few minutes before processing it. Place back in freezer until ready to serve. Makes about 1 quart.
Note: For even creamier sorbet- process a another time or two- refreezing after each time.
Pineapple Sorbet
1 pineapple
½ c. sugar- or a little more to suit your taste
1 T. lemon juice
Wash pineapple, remove rind and core. Chunk up the flesh of the pineapple and puree in a food processor until smooth. Place pineapple puree in a bowl and sweeten to taste. I had a really ripe, sweet pineapple, so I used about ½ cup of sugar. You might want more, or less, according to your own taste. Once frozen, the sorbet will taste less sweet- so make sure to sweeten it enough. You can also sweeten with honey. Stir in the lemon juice, too. Place in a container with a lid and place in freezer.
Once the mixture is frozen- remove from the freezer, let soften a little bit- just a few minutes. Use a spoon or fork to break off chunks of the sorbet. Place in a food processor and puree until smooth. Mixture should start to look creamy. I have had the most success using a smaller processor and doing this in batches, but do what works for you. Return to freezer until ready to serve.
Note: You can repeat the process of processing another time or two. Each time the frozen sorbet is reprocessed, it will get a little smoother. I only processed this pineapple sorbet one time- after it was frozen. The texture was delightful and my guests loved it. Yield: You should get about a quart of sorbet.
Coconut Almond Sorbet
1 can (13.5 oz.) coconut milk
1 c. almond milk
¼ c. sugar- or to taste
2 t. vanilla
Combine all ingredients in bowl and stir until sugar is dissolved. Place in an ice cream maker and freeze according to manufacturer’s instructions. Makes 1 quart.
Note: If you don’t have an ice cream machine, you can freeze the sorbet in a shallow tray. Once frozen, remove from freezer and let it soften a few minutes. Break into chunks and process in a food processor to soften. Return to freezer until ready to eat.
Orange Ice
3 c. water
2 c. sugar
3 c. orange juice
1 T. grated orange peel
½ c. lemon juice
Combine water and sugar in saucepan and bring to a boil. Boil five minutes, remove from heat and chill. Combine chilled mixture with remaining ingredients and freeze in an ice cream maker.
Strawberry Ice
¾ c. sugar
1 c. water
4 c. fresh or frozen strawberries or raspberries
2 c. pink lemonade
2 c. raspberry-cranberry juice drink
Cook together sugar and water, boiling gently for 10 minutes. Cool and chill. Meanwhile puree and strain berries to remove seeds. Combine all ingredients and place in a 13×9 inch pan and freeze. When mixture is almost firm, break into chunks , place in bowl and mix with a mixer. Refreeze. If mixture gets too hard, soften before beating and re-freezing. You can also freeze in an ice cream machine. Makes 8-10 cups.
Coffee Can Ice Cream
2 c. half and half
½ c. sugar
1 t. vanilla
¼ c. chocolate syrup, optional or strawberry syrup
You will also need :
1 small coffee can, washed, with lid
1 large coffee can, washed with lid
ice
salt
Stir together all ingredients in bowl until sugar has dissolved. Pour into 1 pound coffee can and secure lid. Place filled can in larger can and surround with crushed ice and salt. You should use 1/3-1/2 c. salt in all. Place lid on large can. Roll can between two people , or more for about 15 minutes. Remove smaller can and wipe off to prevent salty water from getting inside. Remove lid and enjoy soft-serve ice cream.
Note: If you don’t have coffee cans, you can also use Ziploc bags. A pint bag can substitute for the small coffee can and a one gallon bag can be used instead of the large coffee can. Fill the smaller bag with the ice cream base. Be sure it is sealed well. Place in larger bag with ice and salt. Seal bag well, and toss gently between a couple of people.
Mint Chocolate Chip Ice Cream
2 c. half and half
1 c. whipping cream
½ c. sugar, or to taste*
2 t. mint extract
1 t. vanilla extract
About ½ c. magic shell- recipe follows
Combine half and half, cream, sugar and flavorings. Stir until sugar dissolves. Add more sugar, if needed, to suit your taste. Place mixture in an ice cream maker and start freezing it. Once it starts to thicken, drizzle the magic shell in slowly as the machine is running, to create little flecks of chocolate throughout the ice cream. I have to guess that I used about ½ a cup. Add until you have the amount of chips you like. Once ice cream forms, place in freezer until ready to serve. Makes about a quart.
*The mixture might taste a little sweet to you, but when you freeze it, it will taste less sweet. When making ice cream, the base should be a little”too” sweet to allow for the taste change after freezing.
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- Butterscotch Sauce over Ice Cream
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- Peanut Butter Ice Cream
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- Mint Chocolate Chip Ice Cream
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- June’s Accidental Ice Cream
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- Strawberry and Lavender Ice Cream
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- Fresh Peach Ice Cream
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- Peanut Butter Ice Cream- topped with homemade Hot Fudge Sauce
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- Homemade Chocolate Ice Cream
Homemade Magic Chocolate Shell
1 c. chocolate chips- I used dark chocolate chips
3/4 c. coconut oil- I used the unrefined
1/2 c. powdered sugar
Heat all together until melted. I melted mine in a microwave for 1 minute, but you could also melt over a double boiler. Stir until smooth. Store at room temp. To use, drizzle over ice cream, wait about 10-20 seconds- and it will harden.
Hot Fudge Sauce
This sauce is one of the most popular ones I make.
1 c. cocoa
¾ c. sugar
½ c. brown sugar
1/8 t. salt
1-c. heavy or whipping cream
½ c. butter, cut into pieces
1 t. vanilla extract
In saucepan , stir together dry ingredients then stir in cream and butter. Heat to boiling and boil 1 minute. Remove from heat, cool 5 minutes and stir in vanilla. Makes 2 ½ cups.
Butterscotch Sauce
6 T. butter
½ c. half and half
½ c. brown sugar
1 t. molasses*
½ -1 teaspoon salt
1 t. vanilla
Melt butter in a heavy bottomed pan. Non stick pans are not recommended for this recipe. Add remaining ingredients, except vanilla, to the pan. Stir to mix well, then bring to a boil over medium heat. Boil 5 minutes. After 5 minutes, remove from the heat and stir in the vanilla. Sauce will thicken as it cools. Store in fridge and warm a little before using. Makes about a cup of sauce. Keeps for weeks in the fridge, but you’ll eat it long before that.
*The addition of a little molasses was because my original recipe called for dark brown sugar. I only had light brown sugar. I liked the flavor that extra molasses added to the finished sauce. Feel free to omit the extra molasses, or add a pinch more, depending on how dark you want your finished sauce.
Hot Fudge Cinnamon Sauce
1-c. chocolate chips
2 T. butter
1 can sweetened condensed milk
dash salt
1 t. cinnamon
1 t. vanilla
In heavy saucepan, over medium heat, combine chocolate, butter, milk and salt. Heat, stirring constantly, until sauce has thickened, about 5 minutes. Remove from heat and stir in cinnamon and vanilla. Serve warm over ice cream. Makes about 2 cups.
Caramel Crunch Sauce
¼ c. butter
1/3 c. chopped or sliced almonds
1/3 c. light corn syrup
1/3 c. packed brown sugar
1 T. water
1/3 c. crisp rice cereal, coarsely crushed
Cook almonds in butter in skillet for 5 minutes or until browned. Add remaining ingredients, except cereal and cook, stirring, until sugar is melted. When ready to serve warm sauce and stir in cereal.
Blueberry Sauce
2 c. blueberries
½ c. sugar
1 T. lemon juice
dash nutmeg
½ t. vanilla
Combine all ingredients, except the vanilla and bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat, stir in vanilla and cool. Makes 1 cup.
Strawberry Sauce
2 c. sliced strawberries
¼ c. sugar
1 T. lemon juice
¼ t. almond extract
In saucepan combine all ingredients, except almond extract and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and stir in extract. Chill. Makes 1 ½ c.
Coconut-Pecan Topping
2 T. butter
2/3 c. shredded coconut
½ c. chopped pecans
2/3 c. packed brown sugar
½ c. water
In medium saucepan, melt butter and add coconut and pecans. Cook over medium heat until coconut is browned, about 5 minutes. Add sugar and water and bring to a boil. Boil for 2 minutes, then remove from heat and cool. Makes 1 ½ c.
Chocolate Coconut Bowls
Good quality semi-sweet chocolate
Desiccated coconut
Small balloons
Melt chocolate over simmering water. Meanwhile place coconut in bowl and blow up balloons to a diameter of about 4 inches. Remove chocolate from heat and dip bottom of balloons about 2 inches into chocolate. Allow excess to drip off and using your hands sprinkle coconut gently over wet chocolate surface. Place “bowls” on baking sheet and place in freezer for at least 30 minutes. Remove bowls from freezer one at a time. Pierce balloon and gently remove balloon and any remnants. Store in freezer until ready to use.
To serve you can scoop in any type of ice cream or sorbet, but you can also fill the bowls with any white or nearly white frozen confection. Soften first, then spoon in, level off and refreeze until ready to serve. Now the bowls look like little coconut halves. Garnish with mint sprigs, if desired
Marbled Brownie Ice Cream Sandwiches
½ gallon (brick) vanilla, coffee or strawberry ice cream
30-marbled brownie bars (Recipe follows)
Remove ice cream from freezer and discard carton. With long, sharp knife, cut ice cream crosswise into 3 equal pieces. Cut each piece into 5 one-inch slices. Place one slice of ice cream between two brownie bars, trimming ice cream, if necessary. Freeze 2 hours, or until firm. Makes 15 bars.
Note: You can slice the ice cream ahead of time and return separate slices to the freezer on a cookie sheet until ready to assemble. This is a good idea on really hot days. Brownies can also be made ahead and then frozen, or chilled until needed.
Marbled Brownie Bars
1 ½ c. flour
1/3 t. baking powder
¼ t. salt
¾ c. butter, softened
1 ½ c. sugar
3 eggs
1 t. vanilla
3 squares (1 oz. size) unsweetened chocolate, melted
Preheat oven to 350 degrees. Lightly grease and flour a 15×10-inch jellyroll pan. Combine dry ingredients and set aside. Beat together butter, sugar, eggs and vanilla until light. Stir in flour mixture and divide batter in half. Stir chocolate into half of the batter. Alternately spoon batters into prepared pan. With spatula or knife, cut through batter to give marbled effect. Bake 25-30 minutes or until lightly browned. Cool and cut into thirds, lengthwise, and then cut each third into ten rows. Makes 30 bars.
Ice Cream Sandwiches
Ice cream, frozen yogurt, sherbet or sorbet
Cookies, store bought or homemade
Chopped nuts, sprinkles, coconut, or even shaved chocolate, optional
Melted chocolate, optional
Place one cookie on work surface, upside down and place a scoop of slightly softened ice cream or other frozen confection. Place another cookie on top, bottom side down on the ice cream. Press a little until ice cream comes to edge of cookie. Smooth edge with knife or spatula and freeze until firm. For variation, you can roll the edge of the ice cream in chopped nuts, sprinkles, etc., or you can dip cookie in melted chocolate to cover half way. Freeze until firm and wrap until ready to eat.
S’Mores Ice Cream Sandwiches
1 (14 oz.) can sweetened condensed milk
2/3 c. chocolate syrup
1 c. coarsely crushed graham crackers
1 c. mini marshmallows
2 c. whipping cream, whipped
72 graham cracker square halves
In large mixing bowl combine sweetened condensed milk and syrup. Fold in crackers, marshmallows and whipping cream. Pour in foil lined 9×5-inch loaf pan and freeze until firm, about 6 hours, or longer. Remove from pan and peel off foil. Slice loaf in half lengthwise and then each half into 18 (½ inch) slices. Place one slice between two crackers and repeat with rest. Wrap and freeze until ready to eat. Makes 36.
