# 59 Hot Fudge Sauce

What is better on homemade vanilla ice cream than homemade hot fudge?  Yummy!

Hot Fudge Sauce

6 oz. bittersweet chocolate
1/2 stick butter
2/3 cup heavy cream
1/2 cup light brown sugar
1/4 cup unsweetened cocoa powder
1 tsp. vanilla

1. Set up a make-shift double boiler. I used a stainless steel bowl over a pan of simmering water.

And I used semi-sweet chocolate instead of bittersweet.

 

2. Add ingredients to your bowl and stir the mixture until it is smooth and lump-free, 1-3 minutes.

3. Add your sauce to a small mason jar to store. It will keep covered in the refrigerator for up to a month. To reheat, place jar in a bowl of hot water and stir until softened or reheat in microwave.

 

This hot fudge is so good. The higher quality chocolate and cocoa you use will make it even better. Store bought is made with lots of high fructose corn syrup and preservatives. This homemade is seriously soooo much better, you will never buy it again.

#58 Strawberry Ice Cream

To wrap up my strawberry theme I saved the best for last. Strawberry ice cream....mmmmm! My girls especially like strawberry ice cream...because it's pink!

Strawberry Ice Cream

1 1/2 cups fresh strawberry puree
3/4 cup whole milk
2/3 cup sugar
pinch salt
1 1/2 cups heavy cream
1 1/2 tsp. pure vanilla extract

1. I ran the berries through the food processor so that the strawberry pieces are small and the juice would color the ice cream a pretty pink color.

2. Add your whole milk, sugar and pinch of salt to a bowl and stir until sugar is dissolved.  Then add the puree and heavy cream. Mix well.

 

3. Cover and refrigerate your ice cream mixture for 1-2 hours. Then, follow the instructions for your ice cream maker. This recipe makes about 5 cups.

I did not take any pictures of the final product...probably because it was eaten too fast! It was a big hit! Very light, sweet and fruity ice cream.

Before I wrap up my strawberry theme I want to add a couple pictures of all the wonderful yummy strawberry foods I made out of the three flats of strawberries I picked during strawberry season...YUM! It will all be a welcome treat this winter.

I bagged some whole hulled strawberries to use for smoothies and also made strawberry freezer jam....that recipe is here! All that on top of the strawberry lemonade, strawberry slush, strawberry popsicles, and strawberry ice cream I made! So did I inspire you to get out and pick a few flats of strawberries next June?!! It's something to look forward to:)

Oh...if you do, make sure you get one of these....

 

 It will help you hull all those strawberries with minimal waste! Cost me a buck and was invaluable!

#33 Chocolate Ice Cream

As I promised in my Vanilla Ice Cream post yesterday....here is my chocolate. It is so simple and so yummy!

Chocolate Ice Cream
Makes 5 cups

3/4 cup cocoa powder, sifted- find the best quality possible
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
pinch salt
1 cup whole milk
2 cups heavy cream
1/2 Tbsp. pure vanilla extract

1. In a medium bowl, whisk together the cocoa, sugars and salt. Add milk and using a hand mixer on slow speed or whisk, beat to combine until sugars are dissolved.

 

Stir in heavy cream and vanilla. Cover and refrigerate 1-2 hours, or overnight.

 

 

 

Follow directions for churning your ice cream according to your machine's specifications. I have pictures of the churning process in my vanilla ice cream post. After churning I add the soft churned ice cream to a glass dish and cover with platic wrap directly on the surface of the ice cream to prevent ice crystals, before placing the cover on.

 

And there you have it....the best chocolate ice cream you will ever eat. You can also add yummy stuff in the last five minutes of the churning to create different flavors. Like pecans and caramel topping for turtle ice cream. Whatever suits your tastes! Sooooo yummy!

 



 



#32 Vanilla Ice Cream

I was going to wait until summer to make the ice cream, but I got a new ice cream maker and my hubby loves ice cream, so it's not just a summer treat around here. I used the recipe for simple vanilla ice cream that came with my maker.

Simple Vanilla Ice Cream
Makes Five Cups
1 cup whole milk
3/4 cup granulated sugar
pinch salt
2 cups heavy cream
1 Tbsp. pure vanilla extract

1. In a medium bowl, use a hand mixer on low speed or whisk to combine milk, sugar and salt until sugar is dissolved. Stir in heavy cream. Cover and refrigerate 1-2 hours or overnight. Also be sure your freezer bowl has been in the freezer for 24 hours before using it. But of course you will need to follow the directions for your specific ice cream maker.

 

2. Turn on your ice cream maker before pouring in your mixture. Let churn for 15-20 minutes or until thickened. Add the 1 Tbsp. of vanilla in the last 5 minutes of churning.

The ice cream will have a soft consistency. If a firmer consistency is desired, transfer the ice cream into an air tight container and place in the freezer for about 2 hours. Remove from freezer for about 10 minutes before serving.

I press plastic wrap directly over the ice cream before adding the cover to prevent freezer burn or ice crystals.

 

Yummy vanilla ice cream with very simple ingredients. It was a big hit with my family! I on the other hand love chocolate ice cream...I will post that one tomorrow:)