Saturday, May 22, 2010

Ice-cream sauces

The STOP ME AND BUY ONE ice-cream man on his tricycle cart of old, served blocks of ice cream, wafers, cones and water ice in a triangular stick that you pushed out of its container as you sucked or bit. I do not believe that anyone thought of adding sauce to the blocks of plain vanilla made for home consumption. But there are lots of sauces for ice cream in the kitchen that are normally used for other purposes. They need no further preparation, or very little. So should you have dull ice cream to use up, have a good look around the shelves and cupboards.


You will need:
Any of the following:

After the most popular chocolate sauce (see below), a fine sauce is golden syrup, straight from its can or jar, or heated. When blended with melted butter it is even better. Chocolate spread is another potential sauce. Jams and marmalade, straight from the jar or heated and diluted with a little water are other ideas. Grated chocolate, nuts, sultanas, currants, green raisins and peanut butter (worked in and excellent), all make good sauces on their own, or mixed. Crumbled plain digestive biscuits may not strictly be a sauce, but the crumbs are delicious on ice cream. But top of my list comes hot or cold chocolate sauce, made simply by melting some butter, adding plenty of sugar, half its volume of cocoa powder, a little vanilla essence and water to form the consistency required. Whisk it all together as it heats through. If too much water has been added (it won’t need much) and the sauce too thin, just whisk in more sugar and cocoa powder. I let the mixture rise in the pan three times over heat – only to make sure that the sugar has melted completely. Put what you do not need to use right away into a screw-top jar, make sure it is cold, and refrigerate until wanted to enhance ice-cream at other times.