How To Make Hot Fudge Sauce and French Vanilla Ice Cream

My aunt was visiting us recently and we went out for dinner. When dessert time came, I was excited to see Vanilla Bean Ice Cream Profiteroles with Kahlua Hot Fudge (check out this lovely blog I just stumbled upon for a recipe). I had been craving hot fudge for weeks so I would have eaten it on anything.


The profiteroles were scrumptious and I give them a A+ for presentation (see photo above) but, alas, the hot fudge sauce tasted like Hershey's chocolate syrup. It was not at all fudgy. I decided it was time to try this recipe...



Ben & Jerry's Hot Fudge Sauce
From Ben & Jerry's Homemade Ice Cream and Dessert Book

Ingredients (I use organic where ever possible)

- 4 oz unsweetened chocolate
- 1/2 cup (1 stick) of butter
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup heavy cream or whipping cream

Directions
1. In double boiler, melt chocolate and butter, stirring frequently. Whisk in cocoa powder until dissolved.


2. Gradually stir in sugar; the mixture will resemble wet sand (see photo above). Cook over simmering water for 20 minutes, stirring occasionally. Check water level of double boiler, adding more if necessary.

3. Gradually stir in milk and cream. Continue stirring until completely blended. Continue cooking for 1 hour, stirring and checking water level occasionally. The sauce is ready when completely smooth and all sugar is dissolved.

Yields 1 quart

This recipe is simple but requires a bit of babysitting. I was able to make it while my aunt and I cooked a delicious dinner. We put it on Ben & Jerry's French Vanilla Ice Cream, which I whipped up in our Cuisinart ice cream maker.

Ben & Jerry's French Vanilla Ice Cream
From Ben & Jerry's Homemade Ice Cream and Dessert Book

Ingredients (I use organic where ever possible)

- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy whipping cream
- 1 cup milk
- 2 teaspoons vanilla extract

Directions
1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Makes 1 Quart

This was super delicious and satiated my craving perfectly... It has been a hit in our house all week.

February 11th - Homemade Peanut Butter Chocolate Chip Ice Cream

My nickname is Princess Ice Cream. Since receiving an ice cream maker from my wonderful dad for my birthday, this family has been making and eating some serious ice cream. My favorite part, next to all the crazy possible ice cream flavors, is the fact that I can pronounce and identify everything in my ice cream. I had almost quit buying ice cream, aside from Haagen Dazs and some spendy, hard to find in my area, organic brands. I can now use all organic ingredients and make twice as much ice cream for half the price. I should be a Cuisinart rep because I have even gotten people to buy their own makers (if you are wondering, I own the Pure Indulgence™ 2 Qt. Frozen Yogurt-Sorbet & Ice Cream Maker, which for $80-$100 is a great machine!). Tonight we made peanut butter ice cream with chopped peanuts and chocolate chips. I used the sweet cream base recipe by Ben & Jerry's and added to it. I think peanut butter and chocolate is my favorite combo, although banana and strawberry is pretty good, too... oh, don't get me started...


Peanut Butter Ice Cream with Chopped Peanuts and Chocolate Chips Recipe

Sweet Cream Base
By Ben & Jerry's

2 eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk

Beat eggs, using a wire whisk, until frothy, 1-2 minutes. Add sugar a little at a time, beating about 1 minute. Add cream and milk and whisk to combine.

To this add:
1/3 cup peanut butter
1/2 cup chopped peanuts (salted or unsalted)
3/4 cup chocolate chips

I whisk in the peanut butter to the base before putting it all in the maker and freezing according to the instructions (about 25 minutes). In the last two minutes I add the peanuts and chocolate chips. This is not an overly sweet ice cream.


For more of my ice cream recipes go here (Candy cane chocolate chip ice cream & Christmas cookie ice cream).

How To Use Up Your Leftover Holiday Cookies & Candy Canes? Make Ice Cream....

We do our best to consume all the holiday goodies that we make or receive, but there always seems to be an extra tin of Christmas cookies that are getting too hard to eat without dunking them in a hot beverage... and what to do with the 100 mini candy canes that were hanging on the tree? If you get to know me long enough you will find out why I am called "Princess Ice Cream". Pretty much everything in our kitchen is fair game for the ice cream maker. With a good base most anything can taste great as ice cream. If you have an ice cream maker you will find my recipes for chocolate chip candy cane ice cream, using an easy french vanilla base, as well as my Christmas cookie ice cream, using a sweet cream base, below. No ice cream maker? Just let a bowl or pint of your favorite vanilla soften, then stir in the crushed canes or cookies by hand and refreeze. Or use your blender to make a delicious shake.


Chocolate Chip Candy Cane Ice Cream
By Tiffany Teske

French Vanilla Base
I use organic ingredients wherever possible...
2 large eggs
1 cup of sugar
2 cups of whipping cream
1 cup 3.25% milk
2 1/2 teaspoons vanilla
Red food coloring (optional)


Chunky stuff to add to base...
3/4 to 1 cup crushed candy canes (I put mine in a ziploc and then beat them with a rolling pin)
1/2 cup semi sweet chocolate chips

Beat eggs with a whisk for one minute. Add the sugar and continue to whisk for 1 minute. Add the cream, milk, vanilla, and a couple drops of food coloring (if using) and whisk until combined. Freeze according to your ice cream makers instructions. Two minutes before the end of freezing, add you candy canes and chocolate chips.


Christmas Cookie Ice Cream
by Tiffany Teske

Sweet Cream Base
I use organic ingredients wherever possible...
2 large eggs
1 cup of sugar
2 cups of whipping cream
1 cup 3.25% milk

1 cup of an assortment of crushed Christmas cookie (use the same method as for crushing candy canes)

Beat eggs with a whisk for one minute. Add the sugar and continue to whisk for 1 minute. Add the cream, milk, and vanilla, and whisk until combined. Freeze according to your ice cream makers instructions. Two minutes before the end of freezing, add your crushed cookies.



Tada! Chocolate chip candy cane ice cream! I have a Cuisinart Pure Indulgence™ 2 Qt. Frozen Yogurt-Sorbet & Ice Cream Maker, which costs from $80 - $100 (in the US & Canada). It works great for the price. If you like frozen treats please keep an eye on my posts, I plan to feature a lot of ice cream, frozen yogurt, and sorbet recipes in 2010.