Cocoa Fudge Sauce
From Bon Appétit, Oct 1991
1/2 cup (1 stick) unsalted butter
1 cup unsweetened cocoa powder
1 cup whipping cream
2/3 cup firmly packed dark brown sugar
1/2 cup sugar
Pinch of salt
Melt butter in heavy medium saucepan over medium heat. Add cocoa and whisk until smooth. Gradually add cream. Stir in sugars and salt. Simmer until mixture is smooth and sugars dissolve, about 3 minutes. (Can be prepared 1 week ahead. Refrigerate. Rewarm by stirring over medium-low heat.)
Makes about 2 cups.
|
Want some ice cream to go with that fudge sauce? This tastes a lot like DQ ice cream. |
Homemade Dairy Queen's ice cream
1
|
envelopes knox gelatin
|
1/4
|
cup cold water
|
2
|
cups whole milk
|
1
|
cups sugar
|
1
|
teaspoons vanilla extract
|
1/4
|
teaspoon salt
|
1.5
|
cups cream
|
Soak Knox gelatin in cold water.
Heat milk to a simmer, but do not boil.
Remove milk from heat, and add gelatin mixture, sugar, vanilla extract and salt.
Cool and add cream.
Chill 5 to 6 hours.
Pour into a 4 to 6-quart ice cream maker, process as per manufacturer's instructions.
