Monday, June 7, 2010

Ice cream - the perfect finale

The barbecue ribs were done to perfection, so full of flavor and tender. The baked beans added just the right taste contrast.

What a marvelous meal. Well, just about, except something seems to be missing. Ah, yes, a simple scoop of sweetness would be so satisfying and complete a delightful repast.

Of course, that perfect finale is ice cream. Whether you're a chocolate or a fruit lover, there is a variety of ice cream to please you. Just imagine one that satisfies both your love of chocolate and fruit.

The White Chocolate Ice Cream served with Raspberry Sauce does exactly that. The ice cream recipe is included today, and for the Raspberry Sauce, process one (12-ounce) package frozen raspberries, thawed, in a food processor until smooth, about 30 seconds. Press through a fine wire-mesh strainer into a saucepan; discard pulp and seeds.

In a small bowl, stir together 1/3 cup sugar and 1 teaspoon cornstarch. Add to pureed raspberries and stir in 1/2 teaspoon vanilla extract. Bring mixture to a boil over medium heat, stirring occasionally. Cook, stirring often, for two minutes. Remove from heat; pour into small bowl, cover and chill one hour.To further your love of chocolate, make a quick chocolate sauce. Microwave 1/2 cup plus 2 tablespoons half-and-half and a 4 ounce semisweet chocolate baking bar, chopped, until smooth (about one and a half minutes), stirring at 30 second intervals. Serve with today's recipe or another favorite ice cream.

Kids also love this sauce for dipping marshmallows.Another sauce youngsters will enjoy for dipping their marshmallows (or to top vanilla ice cream) is Peanut Butter Sauce. For 2 cups sauce, bring 1 cup sugar, 3/4 cup evaporated milk, 8 tablespoons unsalted butter, 1/2 cup creamy peanut butter, 1 teaspoon vanilla extract and 1/8 teaspoon salt to a simmer in a medium saucepan over medium heat.

Reduce heat to low and cook, stirring often, until sauce is smooth and thick, about three minutes.Maybe you're especially fond of nuts; the Butter Pecan Ice Cream featured today will certainly please you. The toasted pecans combined with a rich custard make this ice cream one that just might call for a second scoop.Don't be concerned if you don't have a freezer to make your ice cream. The Magic Vanilla Ice Cream included today doesn't require one. All you need to make this luscious treat is an electric mixer. Sound impossible? Not at all. By whipping heavy cream for the air that an ice cream machine incorporates, and by including sweetened condensed milk for a creamy texture, you can make Magic Ice Cream.

You may think it strange that sour cream is in this recipe. The sour cream adds richness, body and tang to counter the sweetness of the condensed milk and white chocolate.The quality of white chocolate chips can vary greatly. Guittard Choc-O-Lait Chips or Ghirardelli Classic White Chips are excellent choices.Now, with any of these delicious ice creams, you really do have the perfect finale for that great barbecue feast.


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