Smarter Than Pancakes

Thursday, April 17, 2008

Hot Fudge Sundae

Today is our second day of sunny, 70-degree weather in Central Indiana, and trust me when I say we’ve been taking advantage of it! Yesterday I got our patio tidied and pressure washed the winter dust off so we can eat out there, and today I’m working on the lawn. I think tomorrow is supposed to be our last warm, sunny day before the April showers start back up, so it was definitely time for some ice cream!

(A hot fudge sundae with 1/2 cup of this ice cream and 2 Tbs of this hot fudge is 7 WW points)

Vanilla Ice Cream

I got this recipe from Alton Brown’s “Good Eats”.

1 cup heavy cream

2 cups half and half

1 cup minus 2 Tbs sugar

2 Tbs peach preserves (I used apricot because I had it.)

1 vanilla bean, split and scrape the seeds into the mix (I’ve read that you can also use 1-1/2 tsp vanilla extract if you don’t have a bean.)

Combine all of the ingredients in a saucepan, and stir over medium heat until the mixture reaches 170°.

Pour into an airtight container, and stash it in the fridge for at least four hours, but overnight is better. (I strained mine to catch the pieces of vanilla bean and the pieces of apricot that were in the preserves.)

Pour into your ice cream maker and process according to ice cream maker directions. (For my machine, you just pour it into the frozen insert while the blade thingy is running and let it freeze for about 20 minutes or until it looks like soft serve.)

After it has reached soft serve consistency, spoon it back into your airtight container and stash it back into your freezer to let it cure. (Let it harden and let the flavors meld some more.)

Or you could always just eat it like soft serve, which I think is better anyway!

I have to say that this recipe was a little too sweet for me. It tastes a lot like Dairy Queen soft serve—which is good, but I think I prefer the custard type ice creams if I’m going to harden them off. Next time I’m going to just eat this as soft serve.

This is very close to the recipe that came with the ice cream maker, but the ice cream maker recipe skips the preserves and only uses 3/4 cup of sugar. I might try using 3/4 cup minus 2 Tbs sugar next time and include the preserves and see what we think.

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Hot Fudge Sauce

This recipe is a slight adaptation of a recipe I got from my friend Kelly’s mom. We love it because it is thick, creamy, and made of stuff we always have on hand. (I’ve actually thought about mixing up enough dry ingredients for one batch, and keeping it in the cabinet in case of chocolate emergency!)

1/2 cup sugar

3 tablespoons cocoa

1 1/2 tablespoons cornstarch

1 dash salt

1/2 cup water

2 tablespoons butter

1 teaspoon vanilla

1. Mix dry ingredients.

2. Stir in room temperature water.

3. Microwave 90 seconds–stirring every 30 seconds.

4. Blend in butter and microwave 15 seconds more and stir.

5. Continue to alternate microwaving for 15 seconds and stirring until it reaches desired thickness. (The longer you cook it, the thicker it gets.).

6. After microwaving stir in vanilla.

7. Serve warm.

The trick to this hot fudge sauce is to keep putting it back in the microwave for 15 seconds at a time until it is as thick as you want it. If you like it thinner, it won’t take very long; but we like it pretty thick and fudgy so I keep putting it back in. After it is as thick as you want, add the vanilla and you’re golden!


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