Happy Hot Fudge Sundae Day

 

Happy Hot Fudge Sundae Day Everyone! In order to celebrate, we thought it would be nice to give you all a recipe to make a hot fudge sundae, FROM SCRATCH!

First, start with making the ice cream.

For this you will need:

·         ¾ cup sugar

·         2 tablespoons cornstarch

·         1/8 teaspoon salt

·         2 cups milk

·         1 cup heavy whipping cream

·         1 egg yolk

·         1 ½ teaspoons vanilla bean paste or vanilla extract

To prepare:

1.     Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

2.     Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.

3.     Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

4.     Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions.

Next, we need to make the hot fudge.

Begin by gathering:

·         ½ cup milk

·         1 cup sugar

·         5 tablespoons melted butter

·         3 tablespoons unsweetened chocolate cocoa powder

·         Dash of salt

·         1/8 teaspoon vanilla extract

Prepare by:

1.       Combine milk, sugar, butter, cocoa, and salt in heavy sauce pan, stir over medium heat to begin the hot fudge sauce.

2.       Continue stirring the hot fudge sauce over medium heat, bringing to a boil. As the chocolate cooks you will notice the fudge changing from a speckled coloring to a more even colored fudge.

3.       Continue to stir the hot fudge sauce over heat, until chocolate reaches soft ball stage. To test for soft ball stage, take a glass of room temperature water, and add one drop of the fudge to the water. If the fudge somewhat holds its form as it slide to the bottom of the glass, it is soft ball. If it dissolves immediately, it is not done. If it immediately forms into a hard ball as it moves through the water, it is overcooked.

4.       Remove hot fudge sauce from heat.

5.       Stir vanilla into the hot fudge sauce.

6.        Allow hot fudge sauce to cool before spooning warm hot fudge over ice cream.

The last step is to get about 4 – 6 waffle bowls, scoop 3 scoops of ice cream in to the bowl, drizzle hot fudge over the ice cream, top it off with whipped cream, nuts and a cheery, and then deliver it to us before it melts. J