ice-cream sauce ideas?

[evansmom]

We are looking for any type of ice cream sauce to go on homemade ice cream and brownies. Any ideas?

[MeffaBabe]

Chop some roasted/salted pecans and let them soak in 100% pure maple syrup... (you can really use the nut of your choice)... this is the best sauce you will ever use on ice cream... Just the pure maple syrup is enough to put a big smile on your face... I know it sounds awful but you have to be brave enough to try it- I promise it is delightfully sensational.

[Querencia]

In a glass jar put candied (fruitcake-type) fruit, nuts, and chocolate chips. Fill the jar with rum and keep it in the refrigerator forever, the longer the better.

[jword2001]

heat butter,brown sugar until it dissolves, add a little dark rum ,pour over brownies and ice cream mmmmmm!

[piccola]

Thin down some dulce de leche. Or fig jam.

[thenurse]

melt chocolate chips (my preference is dark), add peanut butter and a little cream or milk. Whisk together, allow to cool for a few minutes, then pour over ice cream.

[glutton]

You might also try drizzling some Amarula over vanilla ice cream. Amarula is a liquer from some fruit in South Africa. It's got a big elephant on the label. They're expanding the distribution aggressively, so you might find it in a well-stocked liquor store like BevMo.

[glutton]

I make a really good blueberry-mint sauce that works great with ice cream. It's actually a jam, but I don't put in enough sugar to actually get it to gel, so it works perfectly as an ice cream topping. And the blueberry-mint combo works wonderfully well. I got the recipe from the "Gourmet Preserves" cookbook.

Cajeta is also a great option... caramelized goat's milk. Wonderful.

[kobetobiko]

Thicken balsamic vinegar till it reaches a syrup consistency. Pour over ice cream and strawberry. YUM!

[austx03]

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.

[nemo]

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.

[ceekskat]

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!

[bulavinaka]

Espresso if you have a press or espresso maker. You can sweeten it up with sugar if you choose...

[jjb75]

mango chutney, raspberry or strawberry jam warmed up and thinned out with a little wine or liquor

[Gooseberry]

Hard to beat caramel sauce.

[Gail]

For adults, vanilla ice cream drizzled with Creme de Menthe and brownies...YUM