From "JoytheBaker" blog:
I know. I’ve been coming up with some pretty strange combinations lately. This ice cream and hot fudge combination may be the strangest yet. Remember that homemade hot fudge sauce from last week? Well, after trying it on nearly everything in my kitchen, it seemed that the proper thing to do was make some ice cream. Blueberry sour cream ice cream sounded perfect for the approaching summer, and I crossed my fingers that it would work with hot fudge.
The combination was unusual, but fantastic!! The ice cream is a beautiful blue purple, and the blueberry flavors are highlighted by the light, slight tang of the sour cream. Smothering that mess in dark chocolate hot fudge adds a depth and richness to the light ice cream. It’s absolutely delicious! Like one of those fancy, strange sounding desserts at a hip and trendy restuarant.
I wouldn’t lead you astray. This blueberry and chocolate combination is marvelous! If nothing else, try the ice cream! It’s a dream!
Blueberry Sour Cream Ice Cream
1 cup blueberries (fresh or frozen, if frozen, thaw and drain)
1/3 cup sugar, or more to taste
pinch of salt
grated zest and juice of 1/2 lime, or more juice to taste
3/4 cup heavy cream
3/4 cup sour cream
Put the blueberries, sugar, salt, lime zest and juice in a medium saucepan and cook over medium heat, stirring, until mixture boils and the berries pop and soften, about 3 minutes.
Turn the berries into a bender and whirl until you have a fairly homogenous puree, about 1 minute. (It will never be completely smooth, and that’s fine!) Add the heavy cream and sour cream and pulse just to blend. Taste and, if you’d like, and a squirt more lime juice or a tiny bit more sugar.
Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream. Photo below.
Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.
I made some glorious dark chocolate hot fudge this afternoon. In the 20 minutes it took me to whip it up, I looked around the kitchen and found countless things to douse in hot fudge.
Sliced bananas were a clear choice. Simple and delicious and showed off the richness of the warm dark chocolate. Ice cream is an obvious choice, but you’ll have to hold your breath for a future post on that.
And then…. I started to lose my mind in hot fudge land. How about hot fudge on black raspberry muffins? cold cereal? crackers? sour dough bread? jasmine rice? waffles?
Yea. I know. A little out of control. It’s just that this sauce was so easy to make, and seems to versatile.
What’s your favorite thing to smother in hot fudge?
Hot fudge can probably be made with ingredients you already have in your pantry. Don’t settle for the store bought mess (unless it’s that magic shell, hardening crunchy stuff. That stuff is crazy awesome!). Once you’ve made the hot fudge, cover everything you know and love in it, and…. enjoy.
Dark Chocolate Hot Fudge
1/4 cup unsweetened Dutch-processed cocoa powder
1/3 cup packed dark brown sugar
1/2 cup light corn syrup
2/3 cup heavy cream
1/4 teaspoon salt
6 ounces good bittersweet chocolate (not unsweetened), finely chopped
2 Tablespoon unsalted butter, cup into 1/2 Tablespoons
1 teaspoon vanilla extract
Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally, for 5 minutes.
Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Cool slightly before serving.
Cooled sauce can be refrigerated in an airtight container for up to 1 week. Reheat over how heat, stirring.