A Sunday Afternoon Treat
Apparently great bloggers think alike
because I just finished reading Rosie Hawthorne's post on making vanilla bean ice cream.
the major difference is that she made a frozen custard
while I made vanilla bean ice cream.
Definition: a frozen custard is made with eggs in addition to cream and sugar and one claim says that this treat originated at Coney Island in 1919,*
while ice cream contains only dairy products, sweeteners and flavorings.
3 cups Half-and-Half
3/4 cup sugar
1 vanilla bean, split and scraped**
**Bonus: the empty vanilla bean was then placed in a container with some sugar.
This sealed container will allow the sugar to absorb the vanilla flavor.
I then transferred the ice cream to a container and put it in the freezer to set up.
why would anyone want to ruin it by putting a chemical-laden,
artificial-flavored, chocolate-like syrup on top?
I don't, that's for sure.
And a chocolate sauce is so easy to make you will wonder why you haven't been making your own all these years.
Start with 1/4 cup semi-sweet chocolate chips;
add 1 tablespoon unsalted butter.
Melt in the microwave for 30 to 50 seconds.
My microwave has a "melt chocolate" button, so I just hit that.
The chocolate chips will not be completely melted.
That is all right.
Stir and they will melt.
I added about 3 tablespoons this time.
Stir, stir, stir.
And this only took a minute or so to make.
Store, covered, in the refrigerator.
Just reheat in the microwave when you wish to use it again.