Cooking From Memory ~ A Recipe Journal

Gene’s Homemade Ice Cream with Hot Fudge Sauce

Posted in Desserts,Sauces by Paul Gauche on July 14, 2009


Ice Cream with Chocolate Sauce

Ingredients ~

  • 6 eggs
  • ¼ cup vanilla
  • 1 cup sugar
  • 1 quart whipping cream
  • 1 quart Half & Half
  • 1 quart whole milk

Method ~

 Beat eggs until thick and lemon-colored.  Add sugar and beat one minute longer.  Add cream, Half & Half and milk.  Pour into ice cream freezer and prepare as per machine directions.


Hot Fudge Sauce

Method for Hot Fudge Sauce ~ “The grand kind that, when cooked for the longer period and served hot, grows hard on ice cream and enraptures children.”

Melt in a double boiler, over—not in—hot water:

  • 2 oz. unsweetened chocolate
  • 1 T butter  [sub: 6 T coco powder and 2 T butter]

Stir and blend well, then add:

  • 1/3 cup boiling water

Stir well and add:

  • 1 cup sugar
  • 2 T corn syrup.

Let the sauce to boil readily, but not too furiously, over direct heat. Do not stir. If you wish an ordinary sauce, boil it for 5 minutes. If you wish a hot sauce that will harden over ice cream, boil it for about 8 minutes. Add just before serving: 1 teaspoon vanilla or 2 teaspoons rum. When cold, this sauce is very thick. It may be reheated over boiling water. Makes 1 cup.


~~From “The Joy of Cooking”, Irma S. Rombauer and Marion Rombauer Becker, 1964. Bobbs-Merrill.  Page 772


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