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TIP OF THE DAY: Easy Dessert Sauce

When you need a quick topping for cake, pie or bread pudding, melt a pint of premium French vanilla ice cream (made with egg yolks).

  • Melt a pint (2 cups) of ice cream at room temperature or in the refrigerator.
  • Stir in 2 ounces (jiggers) of bourbon.
  • Serve cold, at room temperature or slightly warmed.

 

Coffee and chocolate ice cream also work as sauces, and you can match coffee liqueur, chocolate liqueur, rum or other spirit that picks up accents in your dessert.

You also can serve these sumptuous sauces in liqueur glasses as part of the dessert courses:

Add a glass to the dessert plate, serve as “chasers” to the dessert or right before coffee.

French-style ice cream does double duty
as a sauce. Photo courtesy Haagen-Dazs.




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