![]() ![]() Please enable JavaScript if you would like to comment on this blog. Serve with ice cream balls to dip.ĭo you have little soy sauce dishes designed for all the sushi that you don't make? Those are perfect for a little pool of hot fudge sauce. Tap once on the counter and let sit for a minute. Pour the hot cream over the chopped chocolate. Dip balls into chocolate mixture and coat completely. In a double boiler, add baking bar, broken into chunks. Roll dough into small balls, place on a baking sheet and refrigerate for one hour. Gently bring the creamer and butter to a boil - that's two minutes in a pyrex measuring cup in my microwave, or you can do this in a small pan on the stove if you prefer. Using blender, mixer, or food processor, combine 3/4 of crumbled pumpkin loaf and chopped cream cheese. Shortly before serving, make your sauce: chop up the chocolate and place in a heat proof bowl. When all your balls are formed, place in the freezer to firm up for about an hour. With a cookie scoop or tablespoon, scoop out an ice cream ball, roll around in the nuts, and place on the cold cookie sheet. Pulse the nuts and the salt in a food processor to make coarse crumbs. In the meantime, put the ice cream in the fridge to soften for about 15 minutes. Cookie Dough Ice Cream: Use the basic ice cream recipe. Peanut Butter Ice Cream: Stir one fourth cup peanut butter into the liquid ingredients, and add some mini chocolate chips if desired. Add two teaspoons of regular or decaf instant coffee to the liquid ingredients. Line a cookie sheet with wax paper and put it in the freezer to get good and cold. Coffee Ice Cream: Use the basic coconut ice cream recipe below. Next time, like probably tomorrow, I'm going with coconut vanilla ice cream coated in toasted almonds. Makes 12 balls or 4 3-ball servings with sauce Ice Cream Balls with Hot Fudge Dipping Sauce ![]() Ingenious, because perhaps the only thing I love more than tiny hand-held ice cream is a good dipping sauce, and maybe the only thing I love more than a good dipping sauce is toasted pecans and velvety warm dark chocolate dripping from them. It turns out, that like so many mild obsessions, this one was primarily fueled by the elusive quality of the quarry.īut then yesterday, yesterday Desmond and I, well really Desmond, Katie Lee, and I came up with the most ingenious solution to my need for tiny ice cream. And then, to be honest, I haven't thought about bon bons since. My effortless bon bon eating dream had come true. And then the Rice Dream people came out with these little bites. And then there's the tricky issue of chocolate to ice cream ratio, and the even more problematic proportion of time spent making to time spent eating - not satisfactory. There were always swirls of melted ice cream slowly spiraling out from each gingerly dipped ball, endangering the fragile environment of melted chocolate. Last summer we froze dozens of tiny ice cream balls and experimented with different combinations of chocolate and dipping methods. If you like, you can sprinkle the bites with your favorite toppings, such as nuts, sprinkles, or Maldon salt.I have a bit of a thing for ice cream bon bons.
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