Homemade Ice Cream Sauces and Toppings

Figured this should go along with the post on homemade ice cream.... Add yours.

* Exported from MasterCook *

Apricot Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cornstarch
dash ground nutmeg
dash salt
1 (12 ounce) can apricot nectar
1/2 cup light corn syrup
2 teaspoons lemon juice
1/4 teaspoon grated lemon peel

Combine cornstarch, nutmeg and salt in small saucepan. Gradually blend in apricot nectar and corn syrup. Bring to a boil over medium heat and boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice and peel. Serve warm over plain cake or ice cream.

Description: "Try this sauce on a scoop of vanilla ice cream or warm gingerbread."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "2 cups"

* Exported from MasterCook *

Apricot Rum Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (17 ounce) can whole apricots
2 1/2 tablespoons cornstarch
1 cup light corn syrup
1/4 cup orange juice
pinch salt
1/2 teaspoon rum extract
1/2 teaspoon grated orange peel

Drain liquid from apricots, adding water, if necessary to make 1 cup. Press apricots through fine sieve. Place cornstarch in medium saucepan. Gradually blend in apricot liquid and apricot puree. Stir in corn syrup, orange juice and salt. Bring to a boil over medium heat and boil 1 minute, stirring constantly. Remove from heat; stir in rum extract and orange peel. Serve warm over plain cake or ice cream.

Description: "Layer ice cream and sauce in parfait glasses and top with pecans."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "2 1/2 cups"

* Exported from MasterCook *

Spicy Blueberry Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (10 ounce) package frozen blueberries
1/2 cup light corn syrup
1 tablespoon cornstarch
1 tablespoon water
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
dash salt
2 tablespoons lemon juice

Combine blueberries and corn syrup in medium saucepan. Blend cornstarch and water; stir into blueberry mixture. Add cinnamon, allspice and salt. Bring to a boil over medium heat and boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice. Serve warm over plain cake or ice cream.

Description: "Spoon over lemon sherbet for a cool snack on a warm evening."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "1 1/2 cups"

* Exported from MasterCook *

Blueberry Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon cornstarch
1/2 cup sugar
1/4 teaspoon salt
1/2 cup water
3 cups unsweetened blueberries

Mix cornstarch, sugar and salt in a small saucepan. Add water and stir until sugar is dissolved. Stir in blueberries. Cook over medium heat, stirring constantly, until sauce is slightly thickened and clear.

Description: "Accompany with slices of lemon chiffon cake topped with ice cream."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "2 cups"

* Exported from MasterCook *

Lemon/Blueberry Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (10 ounce) package frozen blueberries
1/2 cup pineapple juice
1/4 cup water
1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 teaspoon grated lemon peel
1 teaspoon lemon juice

Combine blueberries, pineapple juice, water, sugar, cornstarch, salt and lemon peel in 1-qt. saucepan. Cook, stirring, over medium heat until sauce thickens. Cool slightly; stir in lemon juice. Chill.

Description: "Topping for vanilla ice cream-good over angel food cake, too."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "1 3/4 cups"

* Exported from MasterCook *

Cherry Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (1 pound) can pitted sour red cherries
2 tablespoons cornstarch
1/8 teaspoon cinnamon
dash salt
1 cup light corn syrup
12 drops red food coloring
1/2 teaspoon almond flavoring

Drain and reserve liquid from cherries, adding water, if necessary, to make 2/3 cup. Combine cornstarch, cinnamon and salt in medium saucepan. Gradually blend in cherry liquid; add cherries. Stir in corn syrup. Bring to a boil over medium heat and boil 1 minute, stirring constantly. Add red food coloring and almond flavoring. Serve warm over ice cream or plain cake.

Description: "This fruit sauce can be made ahead and reheated at serving time."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "2 3/4 cups"

* Exported from MasterCook *

Orange Cream Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg yolks
2/3 cup sugar
2/3 cup orange juice
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1/8 teaspoon salt
2 tablespoons lemon juice
1/2 pint (1 cup) dairy sour cream

Lightly beat egg yolks in top of double boiler. Blend in the remaining ingredients except the sour cream. Cook, stirring occasionally, over simmering (not boiling) water until thick, about 15 minutes. Chill. Stir until smooth; blend in sour cream. Spoon on sliced cake. Garnish with orange slices.

Description: "Keep this tangy, smooth sauce in your refrigerator for quick desserts."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "3 cups"

NOTES : If you want to serve a thicker sauce, refrigerate it several hours after you add the sour cream.

* Exported from MasterCook *

Friendship Starter

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup canned peaches -- cut in chunks
1/3 cup canned apricots -- cut in chunks
1/3 cup canned pineapple -- cut in chunks
1/4 cup maraschino cherries -- cut in wedges
1 cup granulated sugar

Combine all ingredients in apothecary jar, stirring well. Stir about once a week. Every 14 days add 1 cup sugar and 1 cup canned fruit of your choice or add 1/3 cup each of 3 different kinds of fruit. Do not add juice; do not use fresh fruit. DO NOT REFRIGERATE. Keep a card near your Friendship Topping to record dates and type of fruit added. In fact, why not jot down "add to Friendship Topping" every two weeks on your calendar as a reminder. This potent topping is a conversation piece over vanilla ice cream.

Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."

NOTES : Legend has it that this brandied fruit was started more than 200 years ago (1761) in France by the mother of Napoleon I of France. This is a rough translation of the directions that accompanied it: When this "starter" is given to you...it is given with love and it must be shared with others. We suggest that you keep it in an 8-cup apothecary jar with a lid which fits loosely in order to allow the air to circulate. This fruit must never be stored in a sealed jar and the contents must never fall below the 2-cup amount or the fermentation will stop and the fruit will spoil. Keep at room temperature in an open, light area. Add fruit to the starter after 2 weeks have passed but never before. Always use well drained, solid, canned fruit.

* Exported from MasterCook *

Burnt-Sugar Sundae Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup hot water
1/2 cup Burnt-Sugar Syrup
1/4 cup chopped nuts
1/4 cup candied ginger, orange or lemon peel -- minced
Burnt Sugar Syrup:
2 cups sugar
1 cup boiling water

Combine all ingredients. Chill. Serve over vanilla ice cream.

Burnt Sugar Syrup: Pour sugar in heavy skillet that heats uniformly. Melt over low heat, stirring constantly with wooden spoon to prevent scorching (don't worry about the lumps-they'll melt away). When sugar becomes a clear, brown syrup, remove from heat. Stir in boiling water, slowly so that it doesn't splatter. Return to low heat, and stir until syrup is smooth again. Cool. Pour into clean pint jar, cover tightly, and store at room temperature. Keeps 6 to 8 weeks. Makes 1-1/3 cups.

Description: "Makes just plain vanilla ice cream a royal dessert fit for a king."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."

* Exported from MasterCook *

Easy Butterscotch Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups light brown sugar -- firmly packed
1 cup light corn syrup
1/4 cup butter
1/4 teaspoon salt
1/2 cup evaporated milk
1 teaspoon vanilla
1/2 cup toasted chopped walnuts

Mix together brown sugar, corn syrup, butter and salt in 1-qt. saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Do not boil. Cool to room temperature. Stir in milk and vanilla, beating with a spoon until well mixed. Add walnuts.

Description: "This golden rich sauce is delicious served either warm or cold."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "2 1/2 cups"

* Exported from MasterCook *

Butterscotch Ice Cream Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dark brown sugar -- firmly packed
1/3 cup dark corn syrup
1/4 cup water
1/4 cup butter
1/3 cup light cream or evaporated milk
dash salt
1/2 teaspoon vanilla

Combine brown sugar, corn syrup, water and butter in saucepan. Bring to a boil and cook, stirring occasionally, to the soft ball stage (236' on candy thermometer). This takes about 4 mintues. Remove from heat and let cool slightly. Add light cream, salt and vanilla. Beat well. Serve warm or cold.

Description: "Dark brown sugar and corn syrup make this definitely butterscotch."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "1 cup"

* Exported from MasterCook *

Coffee/Pecan Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon instant coffee
2 teaspoons cornstarch
1/2 cup water
1/2 cup dark corn syrup
1 teaspoon grated orange peel
1/2 cup chopped pecans

Mix coffee and cornstarch in small saucepan; gradually stir in water. Add corn syrup and orange peel. Cook over medium heat, stirring constantly, until sauce comes to boil. Reduce heat and simmer 1 minute. Remove from heat. Stir in pecans. Cool. Cover and chill. Serve over ice cream and/or plain cake.

Description: "Pour over coffee ice cream for a double-strength coffee flavor."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "1 cup"

* Exported from MasterCook *

Chocolate Ice Cream Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 squares unsweetened chocolate
1 1/4 cups light cream
3/4 cup sugar
3 tablespoons flour
1/4 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla

Combine chocolate and light cream in top of double boiler. Cook over boiling water, stirring occasionally, until smooth. Combine sugar, flour and salt. Add enough hot mixture to make a smooth paste. Combine paste with hot mixture in double boiler. Cook until smooth and slightly thick, about 10 minutes. Remove from heat; add butter and vanilla. Serve hot or cold.

Description: "Nothing like a chocolate sundae to delight children-keep this on hand."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "2 cups"

* Exported from MasterCook *

Peanut Ice Cream Sauce

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Make It Special

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dark corn syrup
1 cup sugar
1/4 teaspoon salt
2 tablespoons butter or regular margarine
1/2 cup milk
1/2 teaspoon vanilla
1/2 cup chopped, roasted salted peanuts

Combine corn syrup, sugar, salt, butter and milk in a saucepan. Place over medium heat, stirring constantly until mixture begins to boil. Boil gently 3 minutes, stirring occasionally. Stir in vanilla and peanuts. Cool.

Description: "Store in covered container in refrigerator...stir before serving."
Source: "Homemade Ice Cream and Cake"
S(Formatted by): "Moonchild2488"
Copyright: "1972 Farm Journal, Inc."
Yield: "2 cups"