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Tuesday, July 3, 2012

Ice cream on the 4th!

Hello everyone! Happy Tuesday! I hope you're having a lovely morning. Here's your fourth of July recipe for today. I have always looooooved caramel, especially in ice cream, since I was a little kid! Sitting under a delicious hot fudge sundae, slowly melting into blending into a rich fudgey, sweet, chilly soup...what could be better? Here's a recipe that's sure to cool you down on a hot holiday:

Dulce de Leche Ice Cream Sundaes
Bon Appetit March 2005
Serves 8

Chocolate sauce
  • 1 1/2 cups whipping cream
  • 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/2 cup all purpose flour
  • 1/4 cup sugar
  • 3 tablespoons unsalted butter, room temperature
  • 1/8 teaspoon salt

  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 cup (packed) dark brown sugar
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup semisweet chocolate chips
2 pints dulce de leche ice cream

For chocolate sauce:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.
For streusel:
1. Preheat oven to 350°F. Mix all ingredients in bowl.
2. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet.
3. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.
For blondies:
1. Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter and both sugars in bowl to blend.
2. Beat in egg, then vanilla.
3. Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips.
4. Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.
Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.

Happy baking!

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