Saturday, February 16, 2008
Vanilla Ice Cream with Snickers Fudge Sauce
French Vanilla Ice Cream
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk*
2 tsp vanilla extract
1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
2. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
*I think I actually did one cup heavy cream, 1/2 cup half and half, and 1 1/2 cups whole milk instead of the 2 cups cream/1 cup milk like the recipe says.
And remember this little gem I found in Nigella's Feast cookbook from the library? It did not disappoint. It's a really cool recipe- just do what it says, even though at first you may wonder how is this going to ever start to look like a fudge sauce. Trust Nigella- she will never lead you astray.
Peanut Butter and Snickers Fudge Sauce for Ice Cream
1 cup heavy cream
1/2 jar smooth peanut butter (approx 1/3 cup)
3 Tbs dark brown sugar
1 king-size Snickers bar (approx. 3 oz.) broken into pieces
1 Tbs dark corn syrup
Place all of the ingredients in a saucepan and heat gently. When everything has melted, raise to a simmer, stirring and scraping the pan for about 3 minutes.