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Vanilla Icecream With Hot Fudge Sauce

The document provides recipes for vanilla ice cream and hot fudge sauce. The ice cream is made with heavy cream, vanilla extract, sweetened condensed milk, and requires chilling for 8 hours or overnight. The hot fudge sauce includes sugar, milk, cocoa powder, dark chocolate, and butter, and can be refrigerated for up to a month before reheating for use.

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urwaamir91
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14 views2 pages

Vanilla Icecream With Hot Fudge Sauce

The document provides recipes for vanilla ice cream and hot fudge sauce. The ice cream is made with heavy cream, vanilla extract, sweetened condensed milk, and requires chilling for 8 hours or overnight. The hot fudge sauce includes sugar, milk, cocoa powder, dark chocolate, and butter, and can be refrigerated for up to a month before reheating for use.

Uploaded by

urwaamir91
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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V A N I L L A

I C E - C R E A M

Ingredients:

2 Cups Heavy Whip Cream (35%)


2 teaspoons Pure Vanilla Extract
or Paste
1 Can Sweetened Condensed Milk
( Cold) 14oz can (396 grams)
pinch of salt

Instructions:

1. In a large chilled bowl whisk the heavy cream, vanilla, and


salt until you start to see the tracks in the cream or soft
peaks
2. Add the chilled sweetened condensed milk to the whip
cream and beat until it is thick and holds stiff peaks
3. Place in a bowl or metal container that has been chilled and
cover with saran wrap so it is lightly touching the top (pat
down) so ice crystals do not form
4. Chill 8 hours or overnight.
5. Scoop and Enjoy!
H O T F U D G E
S A U C E

Ingredients:

1 1/4 cup sugar


2/3 cup milk
1/4 teaspoon salt
1/3 cup cocoa powder
3 oz dark chocolate (100g)
1/4 cup salted butter divided
into 4
1 tsp Pure Vanilla

Instructions:

1. In a medium saucepan, combine the sugar, milk, and salt.


2. Set your burner to medium-low heat. Whisk the mixture for 5-6
minutes until the sugar is completely dissolved.
3. Once bubbling starts around the edges, reduce heat to low and whisk in
the cocoa powder until smooth.
4.Remove the saucepan from the burner and stir in the dark chocolate. Let
it sit for about 3 minutes.
5.Whisk the sauce until smooth and the chocolate is fully melted.
6. Add the butter pieces a little at a time to the mixture and whisk until
fully incorporated each time. This will thicken the sauce and give it a
glossy shine.
7.Once the butter is incorporated and the sauce has thickened, whisk in
the vanilla extract for enhanced chocolate flavor.
8.Refrigerate the chocolate sauce for up to a month.
9.When ready to use, gently reheat in the microwave, stirring every 10
seconds until warm and pourable.

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