Ice cream sundae

Yield: 4 servings

Measure Ingredient
\N \N Vanilla ice cream
½ cup Whipping cream
½ cup Sugar
2 ounces Unsweetened chocolate; chopped
3 ounces German's sweetened chocolate; chopped
3 tablespoons Unsalted butter
1 pinch Salt
2 tablespoons Light corn syrup
1 teaspoon Vanilla extract
\N \N === GARNISH ===
¼ cup Almond pieces; toasted

Prepare the hot fudge sauce: Combine the cream and sugar in a heavy saucepan over medium heat and stir until the sugar dissolves, about 2 minutes. Add the chocolates, butter, and salt, and stir until smooth and completely melted, about 2 more minutes. Bring the mixture to a simmer over medium heat, stirring constantly. Add the corn syrup and vanilla, and cook for 1 minute while stirring constantly. Remove the pan from the heat and cover to keep warm. Scoop the ice cream into chilled bowls and ladle the warm sauce over the top. Sprinkle with the toasted nuts and serve immediately. This recipe yields 4 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Diane Worthington, "American Bistro" From the TV FOOD NETWORK - (Show # CL-9113 broadcast 04-22-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Diane Worthington

Converted by MM_Buster v2.0l.

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