Friday, July 6, 2012

Heat Rising Chicago 2: Ice Cream Sundaes

From Chicago (of course.)
 It's 7 p.m. in Chicago. Do you know where your mercury is?

There was no way around it, we needed ice cream.  So we decided to formalize our Valentine Shenanigans (when we ate up all the ice cream left-overs) and follow a plan.


Our plan?   
4 good friends plus 4 great ice creams

4 great friends

  Greg 

and Joe 
to start



Nadine and Emily 
to finish

4 great ice-creams

Vanilla
Cookies and Cream
Pistachio Almond
Peach
Oh yes, and
a zillion toppings, 
 Whipped cream, canned bing-cherries, fresh mango and peach slices,  fresh bananas, fresh raspberries, fresh gummy bears, genuine-organic granola with dried cherries,
and lots of home made fudge and home made cappucino sauce.  see below.  Both are dead easy.


and some alcohol .. 
 Kahlua and Creme de Cacao to pour on top

 
(it's the Kahlua that's made these photos blurry.)



And, 
"Fred's newly-Famous Gin and Tonic with Grapefruit Bitters" (FnFGaTwGfB) to drink.



ALL THIS 
                 and a view of The Palm Tree, too.



Fudge Sauce for Ice Cream. 

Tweaked from 
Mr. Pete's from Paula Deen 
Probably, originally, from Joy of Cooking.

Honestly, it tastes like Fenton’s.
Poured over ice-cream with a bit of Kahlua, 
it's alchemy.
 (that's Arabic for amaaaaazing)
Ingredients
1 ½  cups heavy cream
¾  cup brown sugar (I used light)
¼  cup butter, cut into small pieces (Use a good, fresh butter. I used Lurpak.)
2 ¾ C Ghirardelli 60% Cacao Bittersweet Chocolate Chips (these are the best. Trust me.  But  I couldn’t find them so I used a mixture of Gh. semi sweet chips and Toll House Dark Choc chips.) (that worked.)
1 ½  teaspoon vanilla extract
Directions
In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves.

Add small pieces of butter until mix until completely melted, then stir in the chips.

Remove from burner if it’s an electric stove, otherwise just turn off the burner

Wait 3 to 5 minutes so that chocolate is very soft.
Stir to meld chocolate.  It will turn a nice dark color.
 Stir in the vanilla blend until well incorporated.
 Let cool for 15 minutes; it will thicken as it cools.

I made this about an hour before eating.  It was just perfect.  Think about cutting the recipe in half.  We had two jars left.   They can be stored in the frig for a week or so, but best stored in your stomach.


Cappuccino Sauce for Ice cream.

Tweaked quite a bit from
Make it the night before.
Ingredients
12 oz (1 pkg) white chocolate chips
1 ¾  cups heavy cream
3 tablespoons instant espresso powder

Directions
Put everything in a heavy saucepan over low heat until the chocolate is melted. Remove from heat and whisk vigorously.   An eggbeater or an immersion blender is good, but I just used a whisk.

Pour into a serving jug.  Cover with plastic wrap and chill 24 hours. Serve straight from the frig.   OR, instead of serving over ice cream, just drink it.  The best iced cappuccino you’ll ever have.  Sprinkle cocoa on top if you want it to look more iconic.
 




 
 

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