ISO: ISO: T&T sauce or topping for Ice cream
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melissa-dallas
Well-known member
Peanut Butter Hot Fudge Sauce
Simply melt a six ounce bag of chocolate chips with a can of sweetened condensed milk then melt in a 1/4 to 1/2 cup peanut butter. I love to eat the leftovers out of the jar with a spoon from the fridge-or at least I used to before I found out I was allergic to peanuts!
Simply melt a six ounce bag of chocolate chips with a can of sweetened condensed milk then melt in a 1/4 to 1/2 cup peanut butter. I love to eat the leftovers out of the jar with a spoon from the fridge-or at least I used to before I found out I was allergic to peanuts!
melissa-dallas
Well-known member
Peanut Butter Fudge Sauce
Melt a 6 oz package of chocolate chips or other chocolate with a can of sweetened condensed milk and 1/4 to 1/2 a cup of peanut butter. Serve warm. Before I found out I was allergic to peanuts I used to love to eat the leftover with a spoon after it had been refrigerated. Yum!
Melt a 6 oz package of chocolate chips or other chocolate with a can of sweetened condensed milk and 1/4 to 1/2 a cup of peanut butter. Serve warm. Before I found out I was allergic to peanuts I used to love to eat the leftover with a spoon after it had been refrigerated. Yum!
REC: Dark Chocolate Sauce...
I posted this sauce for several people and they loved it. It's is from the recipe, "Coffee Almond Ice-Cream Cake With Dark Chocolate Sauce," which received great reviews. (see www.epicurious.com)
Edit: I just realized you weren't looking for a chocolate sauce, but I'll keep this post anyway - after all, one can never have enough chocolate.
DARK CHOCOLATE SAUCE
List of Ingredients
1 1/2 cups heavy cream
2/3 cup firmly packed dark brown sugar
4 ounces fine-quality bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 stick (1/4 cup) unsalted butter, softened
3 to 4 tablespoons Amaretto, or to taste *(Start with 2 Tbsp, then taste - can also use other liqueur, such as Frangelico, Kahlua, etc., or omit liqueur altogether, if desired).
Recipe
To make the sauce:
In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly.
The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.
From: Coffee Almond Ice-Cream Cake With Dark Chocolate Sauce - Gourmet, January 1991
I posted this sauce for several people and they loved it. It's is from the recipe, "Coffee Almond Ice-Cream Cake With Dark Chocolate Sauce," which received great reviews. (see www.epicurious.com)
Edit: I just realized you weren't looking for a chocolate sauce, but I'll keep this post anyway - after all, one can never have enough chocolate.
DARK CHOCOLATE SAUCE
List of Ingredients
1 1/2 cups heavy cream
2/3 cup firmly packed dark brown sugar
4 ounces fine-quality bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 stick (1/4 cup) unsalted butter, softened
3 to 4 tablespoons Amaretto, or to taste *(Start with 2 Tbsp, then taste - can also use other liqueur, such as Frangelico, Kahlua, etc., or omit liqueur altogether, if desired).
Recipe
To make the sauce:
In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly.
The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.
From: Coffee Almond Ice-Cream Cake With Dark Chocolate Sauce - Gourmet, January 1991
dawn_mo
Well-known member
Rec: Very Berry Topping, My VeryBerry Topping, Praline Syrup Cinnamon Apple Topping...
Since you aren't canning them, you can play around with them. I would add more nuts to the praline, and maybe add nuts to the apple topping.
* Exported from MasterCook *
Very Berry Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method
36 ounces frozen blueberries
36 ounces frozen raspberries
4 1/2 cups cranapple juice
1 1/2 cups honey
1 1/2 cups sugar
Place frozen fruit in a 6-8 quart saucepan and let thaw at room temperature. Crush thawed fruit, then add rest of ingredients. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for 35-40 minutes, stirring constantly. Mixture should be slightly thickened and reduced by half. Immediately fill hot sterilized half-pint jars with mixture. Process in waterbath for 10 minutes.
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* Exported from MasterCook *
PRALINE SYRUP
Recipe By : Ball Blue Book 1989
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method2 cups dark corn syrup
1/3 cup brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla
Combine corn syrup, sugar and water in a saucepan over medium heat. Bring to a boil; boil for for 1 minute. Remove from heat; stir in pecans and vanilla. Pour into hot jars, leaving 1/4-inch headspace. Adjust caps. Process in water bath for 10 minutes.
Makes about 4 half-pints.
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* Exported from MasterCook *
My Very Berry Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method24 ounces frozen blueberries
24 ounces frozen raspberries
32 ounces mixed berries
4 1/2 cups pink lemonade
1 1/2 cups honey
3 1/2 cups sugar
Place frozen fruit in a 6-8 quart saucepan and let thaw at room temperature. Crush thawed fruit, then add rest of ingredients. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for 35-40 minutes, stirring constantly. Mixture should be slightly thickened and reduced by half. Immediately fill hot sterilized half-pint jars with mixture. Process in waterbath for 10 minutes.
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* Exported from MasterCook *
Cinnamon Apple Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings Sauces
Amount Measure Ingredient -- Preparation Method7 cups Granny Smith Apples, peeled -- thinly sliced
3 cups sugar
1/3 cup water
2 tablespoons bottled lemon juice
3/4 teaspoon cinnamon
In a saucepan, over high heat, add lemon juice for 1 minute. Add water, apples sugar and cinnamon. Bring to a full rolling boil, stirring constantly. Continue boiling, stirring constantly, for 3 minutes. Immediately fill hot pint jars, leaving 14-inch headspace. Rmove any trapped air bubbles. Wipe jar tops and threads clean. Process in a waterbath for 10 minutes.
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Since you aren't canning them, you can play around with them. I would add more nuts to the praline, and maybe add nuts to the apple topping.
* Exported from MasterCook *
Very Berry Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method
36 ounces frozen blueberries
36 ounces frozen raspberries
4 1/2 cups cranapple juice
1 1/2 cups honey
1 1/2 cups sugar
Place frozen fruit in a 6-8 quart saucepan and let thaw at room temperature. Crush thawed fruit, then add rest of ingredients. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for 35-40 minutes, stirring constantly. Mixture should be slightly thickened and reduced by half. Immediately fill hot sterilized half-pint jars with mixture. Process in waterbath for 10 minutes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
PRALINE SYRUP
Recipe By : Ball Blue Book 1989
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method2 cups dark corn syrup
1/3 cup brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla
Combine corn syrup, sugar and water in a saucepan over medium heat. Bring to a boil; boil for for 1 minute. Remove from heat; stir in pecans and vanilla. Pour into hot jars, leaving 1/4-inch headspace. Adjust caps. Process in water bath for 10 minutes.
Makes about 4 half-pints.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
My Very Berry Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings
Amount Measure Ingredient -- Preparation Method24 ounces frozen blueberries
24 ounces frozen raspberries
32 ounces mixed berries
4 1/2 cups pink lemonade
1 1/2 cups honey
3 1/2 cups sugar
Place frozen fruit in a 6-8 quart saucepan and let thaw at room temperature. Crush thawed fruit, then add rest of ingredients. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for 35-40 minutes, stirring constantly. Mixture should be slightly thickened and reduced by half. Immediately fill hot sterilized half-pint jars with mixture. Process in waterbath for 10 minutes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cinnamon Apple Ice Cream Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings Sauces
Amount Measure Ingredient -- Preparation Method7 cups Granny Smith Apples, peeled -- thinly sliced
3 cups sugar
1/3 cup water
2 tablespoons bottled lemon juice
3/4 teaspoon cinnamon
In a saucepan, over high heat, add lemon juice for 1 minute. Add water, apples sugar and cinnamon. Bring to a full rolling boil, stirring constantly. Continue boiling, stirring constantly, for 3 minutes. Immediately fill hot pint jars, leaving 14-inch headspace. Rmove any trapped air bubbles. Wipe jar tops and threads clean. Process in a waterbath for 10 minutes.
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sandi-in-hawaii
Well-known member
REC: Bananas Foster Syrup from AngAK's link to breakfast recipes
I haven't tried this yet, but it came from AngAK's link up above at #1740. Sounds so yummy, and it would be good if you could keep it warm in those tiny little crockpots, if you have one.....
You could probably skip the rum and banana liquer, for the kids, and use vanilla extract or vanilla bean paste instead.
Bananas Foster Syrup - 9 Servings
Spoon this syrup atop French toast, waffles, or ice cream for a warm boost of flavor.
Presented by: Better Homes and Gardens
Total Time:15 min
Carbs:Carbohydrate 22g
1/4 cup butter or margarine
2/3 cup packed brown sugar
1 tbsp creme de banana liqueur (optional)
2 medium bananas, sliced
2 tbsp rum (optional)
1/8 - 1/4 teaspoon ground cinnamon
In large skillet melt butter or margarine over medium heat. Stir in brown sugar and banana liqueur, if desired. Cook and stir until sugar dissolves.
Add bananas and rum, if desired. Cook until mixture is bubbly, stirring gently.
Serve immediately over French toast, waffles, or ice cream. Sprinkle lightly with cinnamon.
Makes 9 servings (about 1-1/3 cups).
http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detail.aspx?t=k&q=brunch&rid=2540&p=0&ps=10
I haven't tried this yet, but it came from AngAK's link up above at #1740. Sounds so yummy, and it would be good if you could keep it warm in those tiny little crockpots, if you have one.....
You could probably skip the rum and banana liquer, for the kids, and use vanilla extract or vanilla bean paste instead.
Bananas Foster Syrup - 9 Servings
Spoon this syrup atop French toast, waffles, or ice cream for a warm boost of flavor.
Presented by: Better Homes and Gardens
Total Time:15 min
Carbs:Carbohydrate 22g
1/4 cup butter or margarine
2/3 cup packed brown sugar
1 tbsp creme de banana liqueur (optional)
2 medium bananas, sliced
2 tbsp rum (optional)
1/8 - 1/4 teaspoon ground cinnamon
In large skillet melt butter or margarine over medium heat. Stir in brown sugar and banana liqueur, if desired. Cook and stir until sugar dissolves.
Add bananas and rum, if desired. Cook until mixture is bubbly, stirring gently.
Serve immediately over French toast, waffles, or ice cream. Sprinkle lightly with cinnamon.
Makes 9 servings (about 1-1/3 cups).
http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detail.aspx?t=k&q=brunch&rid=2540&p=0&ps=10