“New from the Kitchen”
Recipe of the Month – November 2009
Desserts: Ice Cream Sundaes with Chocolate & Brown Sugar Sauces
When was the last time you had an ice cream sundae? Bet not recently as most of us watch the calories. Well this is a reason to splurge. We haven’t seen any of it coming back from the guests.
3/4 cup whipping cream
1/2 cup light corn syrup
4 oz semisweet chocolate, chopped (chocolate chips are good)
1/4 cup firmly packed dark brown sugar
Ice cream of choice, vanilla, chocolate or particularly coffee
Chopped toffee candy (Heath bars, toffee pieces, etc.)
Bring cream and corn syrup to simmer in saucepan, stirring occasionally. Pour 2/3 cup mixture in a bowl.
Add chocolate to bowl and stir until it melts and sauce is smooth.
Add brown sugar to remaining mixture in saucepan and stir over low heat until it dissolves. Increase heat and boil until reduced to sauce consistency. Cool slightly.
Put two scoops of ice cream in bowl and pour one scoop of sauce over each ice cream and sprinkle with toffee pieces. You can also scoop out the ice cream an place on a tray with wax paper in the freezer and when ready to use just drop a scoop of each ice cream in the dishes.
Sauces will hold in refrigerator for a week to 10 days.