Ice Cream and What to Do With It, Part 2 (Hot Fudge Sauce and Raspberry Sauce)

Because I can’t leave well enough alone and just enjoy a scoop of ice cream, I will occasionally make this homemade hot fudge sauce. Hot fudge sauce is actually one of the easiest things to make, with a pretty huge wow factor. You can, actually, just melt some chocolate, stir in some milk or cream, and voila!

Or you can work a little harder and have an even better result with this:

Yummy Hot Fudge Sauce

6 ounces unsweetened dark chocolate (go for the best quality you can find or spring for, quality really shows in this recipe)

1 stick unsalted butter

2 cups white sugar, or to taste (this is not an overly sweet recipe, but check and see how it tastes to you if you want your dark chocolate fudge sauce on the bittersweet side)

1 12-ounce can evaporated milk OR the equivalent amount of heavy cream

dash salt

1 teaspoon pure vanilla extract

Melt the chocolate and butter in a double boiler. Add in sugar slowly and stir with a wire whisk. Add salt. Add evaporated milk OR cream and stir. Bring mixutre to a low boil, then cook on low til it thickens, about 15 minutes. Add vanilla when you put it on low. Makes 2 and 1/4 cups.

This makes any scoop of ice cream into a party, and is especially good pooled over brownies and peppermint stick ice cream at Christmas. Or any other day of the year. And if you are entertaining, you feel like you got away with not really making dessert, because it is that easy to make this and then heat and pour on top of your choice of ice cream. Mmmmm….

But it is summer, and even I would admit that on some of these hot and humid days of summer, hot fudge sauce isn’t in the top ten for most refreshing dessert. (Number eleven, maybe.) And if you are awash in fresh raspberries like I am, you might just want to try this easy ice cream topping:

Fresh Raspberry Sauce

1 pint fresh raspberries

1 tablespoon granulated sugar

1 teaspoon fresh lemon juice
In a blender or food processor, purée the raspberries, granulated sugar and 1 teaspoon lemon juice. Taste the sauce for sweetness and adjust the sugar or lemon juice as needed. Strain and refrigerate. Pour in generous pools over ice cream. Can consider pouring this AND homemade hot fudge over same scoop of ice cream.

Stay tuned for more ice cream goodness tomorrow! Go have some ice cream today, and come back and tell me what you had!


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5 Responses to “Ice Cream and What to Do With It, Part 2 (Hot Fudge Sauce and Raspberry Sauce)”

  1. andiana Says:

    The Raspberry Sauce definitely sounds like one to be tried.

    The chocolate sauce is a variation of the one I’ve been doing for …ever! Only I use unsifted confectioners sugar (3 cups, so it’s probably sweeter). I must point out, however, you have over looked one very important use for the chocolate sauce which makes evil seem virtuous. All those strawberries not quite out of season, bananas, peaches and any other wonderful fruit can be used with the chocolate sauce for a great fondue!!!

  2. katherine Says:

    yum, yum, yum, yum, yum! Can’t wait to try it! Any idea how it holds up in the fridge?

  3. Rock and Roll Mama Says:

    WHOA! This sounds so fantastic. Surely, it would be OK if I made it “for the kids”…you know, the KIDS. I would just look at it, with my iron will. J/K, some things are worth it. Like CHOCOLATE. 🙂

  4. Food Friday: Ben & Jerry’s Hot Fudge Sauce « Hank & Willie Says:

    […] B) Didn’t she just post a recipe for hot fudge sauce? […]

  5. A few changes on the way « Hank & Willie Says:

    […] I’m going to keep a similar eclectic mix here, but those tiny feet you see above in the header have grown (when I can find the image file of those feet, it will migrate over to tumblr, too) and might not need so many posts of their own. Since, thankfully, they don’t keep us up at night anymore, and as I look back, it seems that all I did was write about that and post recipes for hot fudge sauce. […]

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