With all of the cooking that I do, it is important for me to watch my family’s calorie intake or we will end up looking like the Klumps! Yesterday I threw caution to the wind and splurged. I figured, if it’s all over tomorrow, we may as well go out in style.
One of the things that Ralph and I always take a little time adjusting to is the lack of conveniences available when you are in the country. So when, all of a sudden, you have a hankering for a hot fudge sundae and find yourself an hour away from the nearest DQ either you make it yourself or you try to ignore the craving.
Given that the Rapture was upon us, we decided to go for it! I suppose our mutual love for DQ delights come from growing up in small town Canada. A trip to the DQ was a mind-blowing, not to mention, gastronomic experience. I still get excited at the thought of a peanut buster parfait!
Obviously having an ice cream maker is crucial to your success. My mom gave me hers because she found that she did not use it very often It is one of those kitchen gadgets that tend to collect dust but when you need one it is fantastic to have it on hand.
There are a kabillion recipes available for homemade ice cream. Trust me, you will never run out of willing samplers so experiment. I love pure vanilla ice cream with no embellishments covered in slightly warm chocolate fudge sauce. It is absolute heaven to me…
Follow the directions for your ice cream maker. It will be necessary to have your freezer chamber and stir paddle frozen so give yourself at least 1 day lead time. I keep my equipment in the freezer all of the time just in case the mood strikes.
VANILLA ICE CREAM
2 cups heavy/whipping cream
1/3 cup white sugar
1 teaspoon pure vanilla extract
Mix until sugar is dissolved.
Pour the mixture into the freeze chamber through the opening in the view dome while the machine is running. My machine took 12 minutes but every ice cream machine manufacturer is different so keep an eye on it.
When it is ready the ice cream will be at a soft serve consistency. If you like your ice cream firmer, take it out of the freezer chamber and place in a freezer safe container until you are ready to serve.
HOT FUDGE SAUCE
makes 2 cups
Place 1 1/2 cups semi sweet chocolate chips in a metal bowl and set aside.
Scald 1 cup of heavy/whipping cream and immediately pour over chips. Allow to sit for 30 seconds and then whisk until smooth.
You can add 1 teaspoon of whatever flavouring you like ie vanilla, framboise, brandy etc…I like mine straight up!
Thanks for reading.