Sometimes you just can't beat the classics. Vanilla ice cream with hot fudge sauce is always a winner in my book. It's creamy, smooth, and decadent without feeling too over the top.
I made this French-style vanilla ice cream from The Perfect Scoop with a vanilla bean, homemade vanilla extract, cream, sugar, and eggs from Misty Meadows Farm. It was my first time to make a custard-based ice cream, as thus far I've only attempted the quick and easy Philadelphia-style (no egg) ice creams. This custard-based recipe did require more work, but once I got into it, it wasn't too difficult. Plus, using farm fresh eggs is such a treat and makes the ice cream seem a little healthier. Right? Hmm...ok, ice cream isn't quite a health food, but the eggs do make the taste and texture richer and more substantial.
K and I loved this vanilla ice cream just as it was, but I jumped at the chance to make some hot fudge sauce. Ever since eating that Boston Shake, hot fudge has been on my mind. Hot fudge makes everything better!
This hot fudge sauce is simple, rich, and delicious. It's an easy topping to whip up and keeps well in the fridge. Also, if you run out of ice cream this sauce is pretty good just eaten by the spoonful. (I won't tell if you won't.)
Hot Fudge Sauce Recipe*
Ingredients:
1 cup sugar
1/4 cup cocoa powder
1/4 cup milk
1/4 cup butter
pinch of salt
1 teaspoon vanilla
Mix all ingredients except the vanilla in a small saucepan. Heat to boiling. Continue boiling for 1 1/2 to 2 minutes. Remove from heat and stir in vanilla. Once it has cooled a bit, serve over ice cream.**
* * * * *
*I wanted to make my grandma's hot fudge recipe, but I didn't have any condensed milk on hand. Next time I'm definitely trying out Grandma's recipe. I love keeping family recipes going.
**I think it would also be fabulous over cake. Oh, now I totally want to make a hot fudge cake.
Looks delish! We got an ice cream freezer for a wedding gift. Eager to try it out, we read out the recipe and set it to cranking. I'm a good cook, but not experienced with ice cream making at all. At the time I was a resident manager of apartments for homeless families, so as soon as it was finished we shared a bunch of it with families who were around and then sat down to ours. Okay, the recipe did NOT say that we should beat the eggs before putting them in....and I just figured that they got beaten as the beaters turned in there. Imagine my surprise to find a whole yoke in the middle of my ice cream!! And we had given it out to others! Yikes! Learned an important lesson.
ReplyDeleteAllison - this ice cream & sauce looks delicious. I can't impress you anymore with our homemade ice cream...lol.
ReplyDeleteAnxious to see you & K this weekend.
Have a great week!
Phyllis
Sue-Thanks for sharing--I love stories like this. Mortifying at the time but hilarious in retrospect.
ReplyDeletePhyllis-I will always be impressed by homemade ice cream! Thanks for the comment. I'm glad it's working now.
Condensed milk?? It's pretty much guaranteed I'll love that hot fudge recipe if you post it! And I love that it was your Grandmother's and is being passed down.
ReplyDeleteAlso, congratulations on your 100th post..! I really love the space you've created here - it is very thoughtful and full of great ideas, too.
-maria
Sue, I can just see that! Well, how many eggs did the recipe call for? If it was only two and you got one of the yolks (unless they were double yolkers) then only one person might have gotten it.
ReplyDeleteThis sounds wonderful. I'm not even sure I still have my ice cream maker. One of these days.......
You all make me tired and want to do all these things at the same time.
Hugs, Kathy (Misty Meadows)