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Friday, July 19, 2013

Before the Cherry Goes on Top!

It's Friday everyone! Woot woot. I realized I've been giving you a lot of ice cream ideas lately, but what I need to do is give you the tools to make a fabulously homemade ice cream sundae! Now that you have lots and lots of ice cream recipes, here are a few ideas to drizzle on the top to make the perfect ice cream sundae! My mouth waters just thinking about it...

Dark Chocolate Sauce
Gourmet January 1991

  • 1 1/2 cups heavy cream
  • 2/3 cup firmly packed dark brown sugar
  • 4 ounces fine-quality bittersweet chocolate, chopped
  • 3 ounces unsweetened chocolate, chopped
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 3 to 4 tablespoons Amaretto, or to taste

  1. In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. 
  2. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. 
  3. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.

Strawberry Sauce
Emeril Lagasse

  • 2 pints fresh strawberries
  • 1/2 cup sugar
  • 1 cup water
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons kirsch or brandy
  1. Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
  2. Remove from the heat and let cool. 

Classic Butterscotch Sauce
Grace Parisi


  • 1 1/2 cups dark brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 teaspoon kosher salt
  • 3/4 cup heavy cream
  • 2 tablespoons Scotch whisky
  • 1/2 teaspoon pure vanilla extract
In a heavy saucepan, combine the sugar, corn syrup, water and salt and cook to dissolve the sugar. Add the cream and simmer, stirring, until thickened, 10 minutes. Add the whisky and vanilla and simmer over low heat for 2 minutes. Let cool, then transfer to jars.
MAKE AHEAD The sauce can be refrigerated for up to 3 months.

Happy baking!

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