What's Cooking

Hot Fudge Sauce

¼ c sugar
½ c cocoa
2/3 c evaporated milk
1/3 c corn syrup
1/3 c butter
1 t vanilla

Combine sugar and cocoa in medium saucepan; blend in evaporated milk and corn syrup. Cook over low heat, stirring constantly until mixture boils boil and stir 1 minute. Remove from heat, stir in butter and vanilla. Serve warm.

Refrigerate extra; reheat in saucepan over low heat, stirring constantly.

Easy Hot Fudge Sauce

 ½ c cocoa
14-oz condensed milk
3 T milk
1 T butter
1 t vanilla

 

Combine cocoa and milks in medium bowl. Microwave on high for 1 minute; stir. Microwave an additional 1 or 1-1/2 minutes stirring occasionally with wire whisk until smooth and hot. Stir in butter and vanilla. Serve warm. 

Cupcakes a la Mode

1-1/4 c (8 oz) dark chocolate chips
6 T butter
½ t vanilla

1/8 t salt

5 eggs, separated
¼ t cream of tartar

1/3 c sugar

4 c fudge ripple or fudge swirl ice cream (or other flavor)

¾ c jarred caramel topping (optional)

3/4 c chopped toasted pecans (optional)

Preheat oven to 275. Line muffin pan with baking papers, coat those with spray. 

Melt chocolate and butter in large microwave sae bowl on high, about 1 minute, stirring every 15 seconds. Stir in vanilla and salt. Cool slightly. Add egg yolks. 

Whip egg whites and cream of tartar to medium peaks, beat in sugar 1 T at a time, scraping down sides of bowl as needed. Beat to stiff peaks.

Stir 1/3 of egg whites into chocolate mixture, then fold in remaining egg whites. Divide batter into muffin cups. Bake 25-27 minutes. 

To assemble dessert: Remove liners from cupcakes, place on serving plate. Top with 1/3 c ice cream, Drizzle with 1 T caramel and sprinkle with 1 T pecans. 

Black and White Sundae

1 to 2 chocolate wafer cookies
2 to 3 tablespoons HERSHY'S syrup
1 scoop (about 1/2 cup) chocolate ice cream, softened
1/2 cup HERSHEY'S MINI KISSES milk chocolates
1 scoop (1/2 cup) vanilla ice cream, softened
1 tablespoon HERSHEY'S Cocoa 
1 tablespoon powdered sugar

 

Crush cookies, place on bottom of ice cream dish. Cover cookies in syrup. 

Combine 1 scoop chocolate ice cream while with chocolate pieces, place on top of cookies and syrup. Top with scoop vanilla ice cream. 

Stir together cocoa and powdered sugar of desired. Sprinkle of ice cream. Garnish as desired. 

Chocolate Indulgence

1 Chocolate Fudge Brownie
1 scoop (about 1/2 cup) chocolate ice cream
2 tablespoons HERSHEY's Syrup 
Whipped Cream
1 Tablespoon Hershey's Milk Chocolate Chips

PLACE Brownie in sundae dish; top with scoop of chocolate ice cream.

 

DRIZZLE syrup over ice cream and brownie. Garnish with whipped cream and milk chocolate chips.

Frozen Decadence

12 ice cream sandwiches
4 c whipped cream
1 c peanut M&Ms, crushed
3 Butterfinger candy bars, crushed
1/2 c chocolate syrup.

Line up 4 ice cream bars in pairs (making a square). Spread a 1-c layer of whipped cream on top.

Sprinkle on half the crushed candy. Layer 4 more ice cream sandwiches cross-wise, log cabin style. Spread on another 1-c layer of whipped cream and the rest of the candy.

Add another layer of ice cream sandwiches the same direction as the first layer. Spread remaining whipped topping and drizzle with chocolate syrup.

Cover with plastic wrap and freeze at least 3 hours.

Easy Vanilla Ice Cream

(1 quart)
1 c milk
1/2 c sugar
dash salt
2/3 c half and half
1/3 c cream
1/2 t vanilla

(1-1/2 quart)
1-1/2 c milk
3/4 c sugar
dash salt
1 c half and half
1/2 c cream
1 t vanilla

Combine milk, sugar and salt, whisk until dissolved.
Stir in half and half, cream and vanilla.
Pour into cannister and freeze.

Old Fashioned Ice Cream

(1 quart)
1/2 c sugar
dash salt
1 c milk
1 egg beaten
1 c cream
2 t vanilla

(1-1/2 quart)
3/4 c sugar
1/8 t salt
1-3/4 c milk
2 eggs, beatn
1-1/2 c cream
1 T vanilla

Combine sugar, salt and milk in saucepan. Cook over medium heat, stirring until mixture almost boils. Reduce heat to low.
Gradually stir about 1/2 c of hot milk into the beaten eggs. Then add egg/milk mixture back to hot mixture. Cook over low heat, stirring constantly until slightly thickened, 2-3 minutes.
Remove from heat and refrigerate at least 2 hours.
Whisk together cream, vanilla and chilled mixture. Pour into canister and freeze.
**Add ingredients for interest: chocolate chips, Oreo chunks, M&Ms mints, etc., or 1 c pureed fruit such as strawberries, peaches, etc.

Praline Almond Fudge Ice Cream

(1 quart)
1/2 c light brown sugar
dash salt
1-1/2 c milk
1 egg, beaten
2/3 c cream
2 t vanilla
1/2 c almonds
1 T butter
1/3 c fudge topping

(1-1/2 quart)
3/4 c light brown sugar
1/8 t salt
2-1/4 c milk
2 eggs, beaten
1 c cream
1 T vanilla
3/4 c slivered almonds
2 T butter
1/2 c fudge topping

Combine sugar, salt and milk in saucepan. Cook over medium heat until it bubbles at the edges.
Gradually stir about 1 c of hot milk into the beaten eggs. Then add egg/milk mixture back to hot mixture, stirring constantly for 1 minute.
Remove from heat and refrigerate at least 2 hours.
Whisk together cream, vanilla and chilled mixture.
Saute almonds in butter over low heat about 5 minutes. Stir into mixture. Pour into canister and freeze.
During last 5 minutes of freezing pour fudge topping through opening on top of freezer lid to combine into the ice cream.

Easy Chocolate Ice Cream

(1 quart)
1-1/3 c chocolate milk
1/4 c sweetened condensed milk
1/3 c Cool Whip

(1-1/2 quart)
2 c chocolate milk
1/3 c sweetened condensed milk
1/2 c Cool Whip

Combine all ingredients. Pour into canister and freeze.