ice-cream sauce ideas?
We are looking for any type of ice cream sauce to go on homemade ice cream and brownies. Any ideas?
Fresh raspberry sauce. Frozen berries work perfectly fine in this case.
Whiz fresh or frozen berries in a blender with a little sugar, to taste. Pour into a strainer over a bowl. Jacques Pepin technique -- tap on the strainer with a wooden spoon to let the juices drop into the bowl below. The seeds will climb up the side of the strainer, but then you just tap in the opposite direction and they climb up the other side. This method keeps the holes in the strainer from becomming clogged and you strain much faster.
I usually save the seeds in a jar with a little white wine vinegar to get every last drop of raspberry flavor. Good in marinades or salad dressings.
I recently started making a raspberry sauce too using frozen raspberries and a little bit of brown sugar. Vanilla ice cream turns elegant instantly especially served with some light dessert cookies. However, I never went through the trouble of straining it. Thanks to your tip, I'll give it a try!
Try this ... prunes with Armagnac. This is something that has to be made ahead of time and the longer the prunes soak the better, like weeks. This give vanilla ice cream a whole new dimension. This recipe makes a lot but you can have it with other things. Especially great with pate (the best ever!).
1/2 cup Yunnan or Lapsang souchon tea leaves
4 lbs unsulfured prunes
2 cups light brown sugar
4 cups Armagnac
4 strips dried orange peel
In 2 quarts hot water brew the tea for 5 mins. Strain over the prunes, cover and let soak overnight. Then take out prunes and pat dry.
In a sauce pan simmer the sugar in 2 cups of water until the sugar is dissolved and add the orange peel. Let the syrup cool and add the Armagnac, then pour over the prunes and let stand at least over night.