Icings and Toppings
sauce is the one you'll always use for ice cream.
c chocolate syrup
c powdered sugar
chocolate syrup and butter in microwavable dish. Heat on high 1
minute, then whisk to combine. Add in the powdered sugar and heat
an additional 2 minutes. Remove and whisk well and pour into jar.
Store in refrigerator. To reheat, place in microwave and heat to
bubbly, about 30 seconds.
custard sauce that is versatile enough to serve with just about
|2 c milk
vanilla bean, split lengthwise
|2 c cream
the yolks in large bowl until pale. In heavy saucepan, bring the
milk, cream, sugar and vanilla bean to boil. Remove pan from heat,
and with ladle whisk in a ladleful of hot mixture into yolks very
gradually, all the while mixing. Add in the rest the same way and
whisk until blended. Add all this back into the saucepan and cook
over medium low heat until the custard has thickened slightly, about
3 to 4 minutes, all the while stirring. It is done when you can
run a finger down a wooden spoon that has been dipped in the sauce
and the finger trail remains. Do not let sauce come to a boil. Remove
from heat and strain into a bowl set over ice bath to chill. Stir
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