Every summer I see glorious recipes for all kinds of homemade ice cream and every summer I lament that I do not have an ice cream maker. My kitchen is full of all kinds of tools and pots and pans, I have no real room for a unitasker like an ice cream maker. Still, who can resist dreaming about goat cheese ice cream or basil sorbet...
So this year, no ice cream maker, but I decided to try my hand at homemade sauce instead of sauce in a jar. Oh my, it is worth the effort. I have pretty much been eating this stuff straight out of the jar since I made it. Defiantly dresses up that Haagan Dazs in something dazzling.
Honey Peanut Butter Sauce
makes about 2 cups1/4 cup corn syrup
1 cup peanut butter
1/4 cup honey
4 tablespoons butter
2 tablespoon sugar
1 teaspoon vanilla
Add corn syrup, honey, sugar, and butter to a heavy, medium sized saucepan. Heat over medium high heat, stirring until combined. Allow to cook until sugar is completely dissolved and mixture is boiling, about 5 minutes. Remove from heat. Add peanut butter and vanilla and stir until combined. Enjoy now or store in a jar.
Caramel Sauce adapted slightly from Bon Appetit
Makes about 1 1/2 cups3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup heavy cream
1 teaspoon vanilla or 1 vanilla bean
Add sugar, water, and corn syrup to a heavy, medium sized saucepan. Heat over medium heat, stirring until just combined. Stop stirring and allow mixture to boil. Cook until the mixture turns an amber color, 10-15 minutes. Watch carefully because caramel can go from lovely brown to stinky black in a heartbeat. Yeah, that happened. Remove from heat and add cream and vanilla (or seeds from 1 vanilla bean). Stir to combine. Be careful because the cream will be inclined to pop and splatter. Enjoy now or store in a jar.
Hot Fudge Sauce adapted slightly from Bon Appetit
Makes about 2 cups1/4 cup sugar
2 tablespoons agave nectar
1 cup heavy cream
2 tablespoons butter
8 ounces semisweet chocolate (I used 60% cacao), chopped
Add butter, sugar, and agave to a heavy medium sized saucepan. Heat over medium heat, stirring until just combined. Allow to cook until sugar is dissolved and the mixture is boiling, about 5-7 minutes. Do not allow the mixture to turn brown because then you have caramel. Remove from heat. Add heavy cream and chopped chocolate. Swirl cream over chocolate and allow to sit undisturbed for 3-5 minutes. Stir mixture together until homogenous. Eat over ice cream or store in jar until needed.
Once cooled, this chocolate sauce gets very firm. Scooped and rolled it would make delicious truffles. Reheat for about 30-40 seconds in the microwave to return it to liquid consistency.