Challenge Books #11 & 12 - Ice Cream Sundae
Simple things are always the best. Yes, yes, it's a cliche. But it's true, nonetheless.
At least it is when it comes to this dessert. A scoop of dense creamy vanilla ice cream and super thick rich chocolate sauce topped with chopped nuts. That's it. Perfection!!!
I discovered this ice cream in Tessa Kiros's Falling Cloudberries a couple of years ago. Tessa says 'this is not one of those nouvelle vanilla ice creams - it is dense, rich and very country style'. I could not have put it better. There is nothing airy fairy about this ice cream.
I have been making it pretty much constantly ever since that day of discovery. It can always be found in my freezer.
But it never lasts very long.
Falling Cloudberries is Challenge Book #11 in the KJ Wants a Kitchen Aid Challenge. This is where I have to make a recipe from every single cook book I own before I can buy any new ones. If I am a good girl, I can buy myself a new mixer.
Falling Cloudberries is a gorgeous book. I love the family stories she has entwined through the recipes. What an interesting life she has had.
A warning though, this ice cream contains raw eggs. Which is not for everyone.
Vanilla Ice Cream
(adapted from Falling Cloudberries)
4 egg yolks
1 tspn vanilla extract
300gm sweetened condensed milk
500 ml thick cream
Whisk together the yolks and the vanilla. Whisk in the condensed milk.
Whip the cream to soft peaks. Mix in the yolk mixture.
Refrigerate until cold. Churn in an ice cream maker.
The chocolate sauce recipe is from Challenge Book #12 - the Family Circle Classic Essential Chocolate. I have a whole stack of these little books. They are sold at supermarket checkouts, cost just a few dollars, in other words impossible to resist.
(adapted from Family Circle's Classic Essential Chocolate)
100gm dark chocolate, chopped
100gm unsalted butter
1/2 cup caster sugar
1/3 cup cocoa powder
Put the chopped chocolate in a bowl. Combine the butter, sugar, cream and cocoa powder in a saucepan and bring to the boil. Simmer, stirring, for two minutes.
Strain the mixture over the chopped chocolate and leave for 2 minutes. Stir until melted and smooth.