Improvise with melted ice cream to create
|When you need a quick topping for cake, pie, or bread pudding, melt a pint of superpremium vanilla ice cream! The high butterfat content in superpremium brands makes a creamy sauce.
1. Melt a pint of ice cream at room temperature or in the refrigerator.
2. Stir in 2 ounces (jiggers) of Bourbon. Makes 2 cups.
Melted caramel, chocolate, coffee and dulce de leche ice cream also work as sauces. Instead of Bourbon, you can use rum, chocolate liqueur, coffee liqueur, orange liqueur or other spirit that picks up accents in your dessert.
Instead of pouring them over (or under) a dessert, you also can serve these “sauces” in jiggers or liqueur glasses as a “chasers” to the dessert, right before coffee.
Comments are closed.