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Rasperine Popsicles (Raspberry Nectarine Pops)

25 Jul
“Good relationships are like those popsicles with two sticks—they are bound in the middle.”

You might be suprised at what you can freeze, and with such ease!

These nectarines need a home in someone's belly...

Here’s the story:

It’s 104 degrees in New York City. We have two very powerful air conditioners blasting and had to purchase two fans because our apartment thermometer still reads 88 degrees – indoors! This is insanity. Sometimes I wonder if this is what hell feels like.

I was about to make a new ice cream when I realized that it’s just too damn hot. That may sound completely counter intuitive but just hear me out: The thought of using one iota of muscle power to whisk ingredients, and heaven forbid, turn on the stove, had me running the other direction. So naturally I looked in my refrigerator and realized that I had 6 nectarines that were being neglected. The Husband already dutifully downed a box of raspberries that were about to go bad, so I had to resist asking him to eat these 6 nectarines in one sitting. I also noticed that I had one cup of raspberry syrup left from my ice cream soda recipe, and that too needed a good home. Ah ha…Enter rasperine popsicles.

Nectarines smothered in home made raspberry syrup

Using nectarines and raspberry syrup I created a deliciously refreshing puree, poured them into popsicle molds and voila…rasperine popsicles.

This recipe is shockingly easy and honestly can be made by mixing any variety of fruits together. The best part is, they’re just fruit so they’re gluten free, vegan, and healthy too!

Rasperine Popsicles

A 365scoops original

Ingredients

2 cups chopped nectarines, peeled (approximately 5 nectarines)

1 cup raspberry syrup

water (as needed; I used 1/4 of a cup)

Four rasperine popsicles, coming right up!

Method

Puree the nectarines and raspberry syrup. Add a little water to thin/dilute the puree. Pour into four popsicle molds and let them freeze for at least 6 hours or overnight.

Before eating, run the popsicle molds under warm water for 20 seconds so that they release easily from the molds. Enjoy!

The Verdict: I drank the leftover puree even before it was frozen, which is a sure sign that these popsicles are good. Frozen, however, they are even better. I’m telling you, they’re refreshing, sweet (but not too sweet, thanks to the lime zest and lime juice in the raspberry syrup) and well textured (thanks to the nectarines). Do yourself a favor and try these at home. And the best part is…they don’t require any equipment. No ice cream maker, no problem. No popsicle molds, no problem, just use paper cups and popsicle sticks. These are a DIY summer dream!

Happy licking to you all!

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Raspberry Lime Rickey Ice Cream Soda

22 Jul

“When life gives you limes…make a raspberry lime rickey!”

In honor of National Ice Cream Month I was invited to write a guest piece on JCarrot’s blog as part of their Frozen Fridays series.

One raspberry lime rickey ice cream soda, coming right up!

Ice cream sodas, once a staple of pharmacies and soda fountains are sprouting up across the U.S., bringing back a lost art form and flavor palette. Given the plethora of soda fountains and pharmacies,  ice cream aficionados like myself have decided it’s time to jump on the ice cream soda bandwagon. I’m doing it with a modern twist on an old classic: The Raspberry Lime Rickey Ice Cream Soda, which traditionally is made with seltzer water, raspberry syrup and a few squirts of fresh lime juice. (Don’t worry, we didn’t leave out the ice cream in our version!)

Seltzer runs deep in my family’s blood. My maternal grandfather, a Holocaust survivor, used to make and sell seltzer water from a pushcart in Latvia. Almost in parallel, across the globe, my paternal great-aunt, the first woman to graduate Massachusetts College of Pharmacy in 1939,  owned and operated a drug store and soda fountain in Boston.

Look at that beautiful raspberry swirl... so refreshing and so creamy

In this family-owned pharmacy and soda fountain, my father and his siblings enjoyed countless ice cream sodas. The options were delicious and cold classics including an orange freeze (vanilla ice cream in orange soda or orange sherbet in club soda), egg creams and root beer floats. My uncle even tells me that he worked as a “carbonics engineer” (a fancy title for soda jerk) which explains my father’s fond memories of guzzling ice cream sodas as a kid. Nothing, however, is as refreshing on a hot summer day as a raspberry lime rickey.

To read the full article and get the recipe for a raspberry lime rickey ice cream soda, visit JCarrot’s blog  here

Cinnamon Bun Ice Cream Sandwiches

1 Jul

Ladies and gentlemen, it is with great pride and honor that I wish you Happy National Creative Ice Cream Flavor Day!

In 1984 President Ronald Reagan proclaimed July “National Ice Cream Month” and urged fellow Americans to observe these events with “appropriate ceremonies and activities.” I love those politics :) To kick off ice cream month I’m presenting you with a very creative flavor that I hope will knock your socks off!

My cousin’s cousin (hell, we’re all related, he’s my cousin too!) is a masterful chef at the ripe ‘ole age of 14 and a great fan of 365scoops. He sent me this cinnamon bun recipe and anecdote below and I knew I had to turn it into an ice cream. I’ve been saving it for a special day, and today is the day!

Baked to perfection!

Here is the story of the cinnamon buns…One Sunday morning, my family and I were relaxing, getting ready for breakfast, and my sister said she wanted cinnamon buns, so I said I would make them for her. [Note to self: move into their house!] I looked on the internet for a recipe, and found one, but changed some of the ingredients. They came out delicious. Now whenever we have sleepovers with friends, I make them for breakfast. We love them so much because they are the best cinnamon buns any of us have ever had, and my mom  doesn’t even like cinnamon buns and she loves these! [Now that’s an endorsement!] I will make them for anyone who comes to our house and is here during a breakfast time. [Great, I’ll be there tomorrow!]

The cinnamon bun dough ingredients

Mitchell’s Cinnamon Buns 
Created by Mitchell himself!
Ingredients
The Buns: 2 cups flour
1/4 cup firmly packed light brown sugar
1 tsp cinnamon
1/4 tsp baking soda
1 tbs baking powder
1/2 tsp salt
1/3 cup butter
1/2 cup nonfat Greek yogurt
1 egg

Adding the butter...which makes everything better!

Filling:
3 tbs butter1/2 cup firmly packed light brown sugar
2 tsp cinnamon
Glaze:
2  sticks of butter (wowzers!)
1 cup firmly packed brown sugar
6 tbs Agave nectar
Method
Preheat oven to 400 degrees.
Combine flour, brown sugar, cinnamon, baking soda + powder, and salt in a mixing bowl. Stir with fork to blend. Cut butter into dry mixture; it will resemble coarse crumbs. Beat the yogurt with the egg in measuring cup and pour into bowl. Stir with fork until dough forms ball. Turn dough out on lightly floured surface and knead about five times, until no longer sticky.

The dough, covered in the cinnamon filling, rolled half-way

Pat dough into 12×8 inch rectangle. Spread with filling and roll up into 12 inch long “jelly roll”. Cut into 1 inch thick slices.
Spray 9×13 inch pan with nonstick coating. Spread 1/2 glaze on bottom and then arrange rolls on top of glaze. Bake 15-20 minutes until rolls are golden and glaze is bubbly. Watch them closely as they can burn quickly!
Coming up with an ice cream flavor to complement these perfect cinnamon buns was not so easy. But, I decided on a classic: cinnamon. It’s a perfect addition to the buns, and served with the

Yum. Simply Yum.

remaining glaze drizzled on top was simply heaven.

Cinnamon Ice Cream
Adapted from David Lebovitz’s A Perfect Scoop
Ingredients 
1 cup whole milk
2 cups half-and-half
3/4 cup sugar
10 cinnamon sticks

The beautiful cinnamon sticks

Method

In a saucepan, combine the milk, sugar, salt, cinnamon sticks, and 1 cup of the half-and-half. Warm through, and then cover and let steep off the heat for one hour. Pour in the remaining cup of half-and-half.  Refrigerate until completely cold.
Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
The Great Assembly!
To serve this incredibly delectable treat you’ll need two warm cinnamon buns, a generous scoop of cinnamon ice cream, and 1-2tbs of glaze. Place one cinnamon bun on a plate, glaze side up,scoop a generous heaping of ice cream on top and drizzle with a bit of glaze. Cover with the second cinnamon bun, glaze side up. Enjoy!
The Verdict: In-cred-i-bleMouthwatering. Buttery and gooey. The perfect amount of cinnamon. Most importantly, Mitchell, you’ve made 365scoops proud! Here’s to many more delectable days during national ice cream month!

Now that's the money shot!!


Milky Way Ice Cream

14 Jun

“Tell me, did the wind sweep you off your feet?
Did you finally get the chance to dance along the light of day
And head back toward the Milky Way?”  

~ Drops of Jupiter, by Train

Milky Ways...en route to their final destination!

Let’s take a little walk down memory lane:

“Back in the day” when I first started 365scoops I made ice creams that were based on flavors that I  wanted to eat.  During the day I would dream up a flavor, and then at night I would create it. It was a simple time. But alas, that ship has sailed!

Fast forward a few months and now I get so many emails from friends and family members requesting flavors that I can hardly keep up! Though it sounds like I am kvetching, it’s actually a terrific thing, because now I have a large repository of ice cream ideas to turn to on a rainy day! If I am ever rummaging through the cabinet, looking for an inspiration or some chazzerai to swirl into the ice cream, I can always turn to this “ice cream file” to answer my SOS call.

The idea behind this ice cream flavor is no different! It stemmed from a brief text conversation with my sister. This aforementioned sister has been off galavanting around Spain and France for the past two weeks, and before she breezed through NYC to catch her flight she asked for Milky Way Ice Cream.

“I’ve really been into Milky Way these days, ” she told me in a text.

Um, hello, welcome to my life.

How are we sisters and only now are you “really into” into the chocolate caramel combination? Where have you been all these years? Not important. The past is behind us. At least you’re on team chocolate caramel now. I was worried there…

Anyhow, though this ice cream is a rather simple concept, and fairly easy to execute as well, it really is an all-time winner. Light chocolate ice cream swirled with home-made caramel and bits of milky way? Perfection.

Grab a spoon and dig in!

Chocolate ice cream ingredients melting together...

Milky Way Ice Cream

Ice Cream Base adapted from Ben and Jerry’s

Ingredients

1 ounce unsweetened chocolate

1/4 cup cocoa powder

1 1/2 cups whole milk

1 cup half-and-half

3/4 cup sugar

1 tsp vanilla

1/2 cup creamy caramel 

2 Milky Way candy bars, chopped into small pieces

Method

Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. (If you are like me and do not have a double boiler, simply fill a large pot with water, and place a small saucepan on top, it will work just fine!)

Gradually whisk in the cocoa and heat stirring constantly, until smooth. The chocolate may “seize” or clump together. Don’t worry, the milk will dissolve it. If it doesn’t you can use a fine mesh strainer at the end to remove the clumps, and I promise this will not compromise the flavor (trust me, it happened to me!)

Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.

Whisk the “chocolate milk” mixture with sugar until it is completely dissolved. Add in the vanilla and mix thoroughly.

Cover and refrigerate until cold, about 1-2 hours.

The caramel bubbly wildly after adding the cream...

While the ice cream is cooling make the caramel sauce. I’ve posted this recipe before in the ‘Take 5’ post, so you can see it here.

Next chop up the 2 Milky Ways into bite-sized pieces.

Before you put the chocolate ice cream mixture into the ice cream maker, check and make sure that the chocolate has not separated. If it has, simply pour the mixture over a fine mesh sieve and whatever clumps did not dissolve will be left behind. Like I said, this will not compromise the flavor! (It happened to me!)

Transfer the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

Approximately five minutes before the mixture is done churning add in the chopped pieces of Milky Way.

When the ice cream is finished, scoop a few spoonfuls of chocolate ice cream into a freezer-safe container. Cover with caramel. Repeat this process until you have used up all the ice cream and caramel sauce. Freeze for approximately 1-2 hours before enjoying!

Milky Way Ice Cream

The Verdict:

The Husband: $hit! That’s tasty.

The Sister: Woah, that’s good.

Self: Yum.

Enough said. Enjoy!

Take Five Ice Cream

7 Jun

“Hershey’s TAKE 5 provides a unique taste experience by combining pretzels, caramel, peanuts and peanut butter, and covering it all with chocolate for a delicious salty sweet snack unlike anything else.” ~ Hershey’s Website

Take 5 Ingredients, all lined up! Peanut butter swirl, chocolate covered pretzels and caramel sauce.

Ladies and Gentlemen:

I have been invaded by a “Take 5 Monster.” Yep, it’s bound to happen to everyone once in their life, and this time, it happened to me.

It was, thankfully, a really welcome invasion though, and luckily the “Take 5 Monster” is my friend.

Here’s how it all happened:

Late one Monday night I received an email from a friend about free cone day at Haagen Dazs. Then poof, out of nowhere, she slipped in a little flavor request, so sneakily, probably hoping that I would be blindsided by the free ice cream (who doesn’t love free?!) that I might not notice the flavor request. Oh hell no! I saw that flavor request loud and clear and actually thought that it was a terrific idea. Here’s the email to prove it:

Dear 365Scoops,

Can I request a Take 5 flavored ice cream?? I’d be more than happy to take that pint quart off your hands!!!

Can’t wait,

“The Take 5 Monster”

My mind started racing. Though I’ve had many flavor requests, this one allowed me the unique opportunity to fully deconstruct a retro candy bar, and create my own flavor. Being a lover of all things chocolate, I really wanted to make this a chocolate base. Besides, the Take 5 candy bar is covered in chocolate so it just made sense. Boy was I outvoted! I put a poll out to my royal Take 5 taste-testers to see whether they wanted a chocolate or vanilla base – and this was the unanimous response: “V for VANILLA.” Ok…

All 5 of the "Take 5" taste testers unite! (note the little tiny hand on the right, that was our youngest taste tester!)

So I reluctantly agreed to a vanilla base (in retrospect it was a great idea!) and started creating the flavor. With a little help from the “Take 5 Monster” we decided that a vanilla base with chocolate covered pretzels and caramel and peanut butter swirls would truly pay homage to the delicious candy bar. And let me tell you, it really did!

Take 5 Ice Cream

Created by me – in collaboration with the “Take 5 Monster”

This ice cream has a number of components: peanut butter swirl, caramel sauce, and a vanilla ice cream base. Bear with me on this long list of ingredients and methods. I suggest that you prepare the fillings a day before, so that you’re only assembling the ice cream on the second day. That’s what I did and it worked out beautifully.

Peanut Butter Swirl Ingredients

4 tbs butter

1/2 confectioners sugar

3/4 cup peanut butter

1/4 tsp salt

1/2 tbsp vanilla extract

Peanut Butter Swirl Method

To make the peanut butter swirl mix the butter, sugar, peanut butter, vanilla extract and salt together in a separate bowl. If you are using natural peanut butter (which I did!) make sure to mix it well first before adding the other ingredients because natural peanut butter separates and you’ll want the oil and peanut butter to be mixed first before adding anything else.

The sugar is heating slowly, you can see the caramelized chunks appear

Caramel Sauce Ingredients

From David Lebovitz’s A Perfect Scoop

1 cup sugar

1 1/2 cups heavy cram

1/4 tsp salt

1/2 tsp vanilla

Caramel Sauce Method

In a large, deep, heavy duty-saucepan, spread the sugar in an even layer. Cook the sugar over low to medium heat, watching it carefully. You will notice that small clumps of sugar start to form, then they brown a bit, and then it will begin to liquefy. When it liquefies and darkens at the edges, use a heatproof spatula to very gently stir it to encourage even cooking.

The caramel is starting to get very hot and amber-toned

Tilt the pan and stir gently until all of the sugar is melted and the caramel begins to smoke and turns a deep amber color. SPOILER ALERT: this is where I messed up the first time! The entire pan will not smoke (which is what I thought); instead little bits of smoke will rise from the center of the pot and swirl ever so gracefully through the air. Act fast! This is the point of no return, and the very point at which you can royally spoil this caramel!

Whisking in the cream. Look at that beautiful color contrast!

Immediately remove from the heat and whisk in half of the cream, which will steam and bubble up like crazy! Carefully stir until the sugar is dissolved, then gradually whisk in the remaining cream and the salt and vanilla. If there are any bits of hardened sugar, whisk the sauce over low heat until smooth.

This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm gently in the microwave if you want it as a topping, or chill completely before adding it to this ice cream mixture.

Doesn't that look like a vanilla bean and sugar island? It's the beginning of the ice cream...

Vanilla Ice Cream Ingredients

1 cup heavy cream

1 cup half-and-half

1 cup whole milk

3/4 cup sugar

1 tablespoon vanilla bean paste

3/4 teaspoon vanilla extract

1 cup chocolate covered pretzels – chopped

Vanilla Ice Cream Method

On the stove top mix 1 cup of heavy cream with the sugar and vanilla bean paste until the sugar is completely dissolved. Do not boil the cream, just warm enough for the sugar to melt.

Remove from the heat and stir in the remaining 1 cup of half-and-half and 1 cup of whole milk. Once stirred add in the vanilla extract. Cool completely in the refrigerator.

Freeze the mixture according to the manufacturer’s instructions, which is approximately 20 minutes.  About 3 minutes before the mixture is done pour in the chocolate covered pretzels so they mix into the ice cream.

The layering process...

Now begins the fun stuff! Scoop a layer of ice cream, swirl on some peanut butter, cover again with ice cream, and then smother in caramel sauce (you can never have too much!). Repeat this process until you use up all the ice cream. You will only use approximately 1 cup of peanut butter swirl and 1 cup of caramel when making this concoction.

The Verdict: Superb! The “Take 5 Monster” was in heaven, and all our taste-tasters seemed to be pleased as well.

This was scrumptious. The combination of flavors was really a “delicious salty sweet snack unlike anything else”. Take 5 – you had it right!

Take 5: The final product!

Tiramisu Ice Cream

19 May

Did you know that Tiramisu literally means “pick me up?”

Look at that Tiramisu ripple!

That’s exactly how I felt when eating this dessert. It was literally the best pick me up after a very long week.

The marscapone cheese - the secret ingredient in this wonderfully creamy recipe!

Last week when buying the ingredients for this recipe I gave my new 365scoops business card to one of the employees at Trader Joe’s who immediately remarked, “No way dude, Sugar’s your last name?”  “Yes sir it is,” I answered back. “Nah, couldn’t be. You changed it for the blog, right?”

For the record: Sugar is my last name. No I did not change it for this blog , Yes it is a real last name, and No I did not make it up!

Now that that’s cleared up I can tell you how I decided to make this ice cream. Since starting 365 scoops I’ve had many flavor requests, but none as tall an order than this recent email I received from a friend. I’ve decided to copy and paste it below exactly as it arrived in my inbox (note: there is no email salutation; my friend really cut to the chase!).

“Some ideas, please rip on them riff on them as you see fit:

  • Chocolate banana bread ice cream (perhaps like chunky monkey but with actual chunks of banana bread or banana bread batter) GROSS! DON’T YOU KNOW I HATE BANANAS?
  • Some sort of beer ice cream AGAIN. NOT A BEER FAN
  • Rocky road GROSS
  • Rum raisin EVEN GROSSER
  • Red wine ice cream INTERESTING…
  • Herbal ice creams (e.g. basil, perhaps chocolate basil ice cream?) INTRIGUING…
  • Mocha/coffee/tiramisu ice cream  JACKPOT! NOW WE’RE TALKING!
Dear Friend: I hope you enjoyed this creation, and hopefully it was a real “pick me up!” Sincerely, 365Scoops

The tiramisu ice cream mixture after being blended. Notice the little dots of Kahlua before being stirred in.

Tiramisu Ice Cream
Adapted from David Lebovitz’s The Perfect Scoop

This ice cream has two parts; the actual ice cream base and the mocha ripple. I will provide you with both recipes below, but remember, the mocha ripple can be used in a plethora of other ice creams. In fact, stay tuned because the mocha ripple makes a guest appearance in another flavor soon!

Part I: Mocha Ripple Ingredients
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract
1 tablespoon good quality instant coffee granules (I used Starbucks Via)

Take 2: The tastier version of Mocha Fudge Ripple

Method 

Before I say more, I have a confession. The first time I made this recipe it was horrible. Actually, it was burnt. No, it was bitter. In truth, it was just plain bad. I tried blaming a variety of different sources: perhaps the corn syrup I had in the house was too old, maybe I didn’t quite measure out the right amount of cocoa powder, or perhaps I just overcooked it, and in turn burnt it. It turns out that all these are true, so really it was a series of unfortunate events. The corn syrup was “expired”; when I first made this recipe I had exactly (or so I thought) 6 tablespoons of cocoa powder left and was scraping every last morsel of it into this recipe; and if that’s not enough, I completely overcooked it and burnt the damn thing.

I have never re-made a recipe yet on this blog – but there really is a first for everything. So, even though it was against everything I stand for, I had to dump out the first batch and try again. I must have followed the recipe so much more closely the second time, because as soon as I took it off the stove and tasted it, I knew it was perfect!
Take 2…Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly until the mixture begins to bubble ever so slightly at the edges.
Continue to whisk until it just comes to a low boil (this is where I messed up, so watch out!). Cook for 1 minute (max!), whisking frequently. Remove from the heat, stir in the vanilla and the instant coffee, and let it cool. Chill in the refrigerator before using.

The marscapone cheese. So. Freaking. Creamy.

Part II: Tiramisu Ice Cream Ingredients

2 cups marscapone
1 cup half-and-half
2/3 cup sugar
pinch of salt
1/4  cup + 2 tablespoons Kahlua
1 tablespoon rum (dark or clear)
Mocha Ripple
Method
Puree the marscapone, half-and-half, sugar, salt, kahlua, and rum together in a blender until smooth and the sugar is dissolved.  Chill thoroughly in the refrigerator.
Freeze in your ice cream maker according to the manufacturer’s instructions (for me that was 22 minutes). As you remove it from the machine, alternate layers of Mocha Ripple with the frozen ice cream in the storage container. I used approximately 1/3 of the mocha ripple sauce. Make sure to keep the remaining sauce in the refrigerator (it keeps for 2 weeks) because it’s excellent when drizzled over the ice cream as well. Freeze it immediately. When you take the ice cream out of the freezer you will notice that it’s beautifully marbleized and ripple-y.

Tiramisu Ice Cream. A true "pick me up"!

The Verdict: I served this ice cream as a special treat to a group of friends (one of whom, of course, was the gentleman who requested this flavor!) Here is the general consensus:
The Husband: This is your best one yet!
My Father: Oh wow this is good. (You should know that he gave his nod of approval while drizzling more mocha ripple onto his ice cream, chocolate already smeared on his lips!)
My Mother: Oh my g-d. This flavor is dead on. Delicious. (That means a lot coming from someone who does not like sweets at all!)

My friends also loved it. I even think that my friend who requested the flavor enjoyed it too! Everyone noted that the Kahlua really came through in the ice cream flavor. This was also the creamiest ice cream I have made yet (a close second is the cookie dough ) and without a doubt it’s because of the marscapone cheese. Unlike some other recipes I’ve made, this one keeps beautifully in the freezer and is just as creamy, smooth and delicious a week later. I only know that, of course, because I saved my father one little scoop to try. The rest of this ice cream was totally devoured!
Enjoy!

Chocolate Ganache

18 Apr

The 12-step chocoholics program: Never be more than 12 steps away from chocolate! ~Terry Moore

Well, lucky for me we live in a 628 square foot apartment in NYC and there probably are not even 12 steps in my kitchen. Ergo, I am NEVER more than 12 steps away from chocolate. Phew!

This week I am on a mission to make ice cream sauces because it’s Passover and I am limited in my ability to make ice creams with mix-ins. In the absence of these mix-ins my ice creams feel naked. Now, you should all know that I am a girl who almost never eats ice cream plain. To me, part of the experience of eating ice cream is to see how many outrageous toppings I can cram on top, without completely losing the essence of the actual ice cream flavor. The only exception to this rule is when I eat an ice cream that is chock full of mix-ins, in which case adding a topping would be like bringing jewels to the queen!

Simply put, I think toppings are to ice cream as accessories are to women. No woman deserves to be void of accessories, and so by the same logic, no ice cream deserves to be void of toppings.

Enter chocolate ganache.

This recipe is extremely easy (are you sensing a trend?). My goal here is to provide simple, inexpensive recipes for ice cream toppings so that if you wanted to create your own ice cream sundae bar you’d have pretty much every topping at your finger tips. So far we have dulce de leche, and now chocolate ganache!

Here’s my recipe for today:

Chocolate Ganache

Copied exactly from Ciao Bella

Ingredients

8oz semisweet, bittersweet or white chocolate (I used semi-sweet from Trader Joe’s – in my humblest of opinions they are the best bang for your buck)

2tbs butter

3/4 cup heavy cream

Method

Melting the butter into the cream

Melt the cream and the butter in a saucepan on low. Whisk or stir continuously so that the butter melts into the cream. Do not boil the liquid; keep it on the stove top only until small bubbles form around the edges and the butter is fully mixed in.

Pour the chocolate into a heat proof bowl.

Pour the cream mixture on top of the chocolate mixture and stir gently until it all mixes together.

Let the mixture cool slightly. If it cools and hardens, rewarm it by soaking the bowl of ganache in warm water. Stir for about 5-7 minutes and the ganache will warm up.

Cream mixture poured over the chocolate

The ganache can be stored in the refrigerator for approximately 5 days.

The Verdict: Excellent. Rich. Yummy!

The Ganache!

This is a wonderful topping to drizzle over ice cream or sorbet, as well as a perfect coating to use for gelato or ice cream truffles.