Saturday, 22 January 2011

Ice Cream Sauces

These make nice sauces to pop onto home made ice-cream and are quite easily made.  They have been made with dried fruits that I needed to use up in any event, but they can also be used as a base for home made ice creams.

These are some combinations that I have used so far:

Crystallised ginger in ginger wine: basically if the ginger is starting to go hard pop it into a preserving jar chopped into small chunks and fill to the top.  Then pop in as much ginger wine  (I use Stones Green Ginger Wine or if I have it home made Ginger Wine). Leave it to steep. You can use this in fruit cakes too or in apple dumplings, a teaspoon mixed with some home made mincemeat and brown sugar and popped into the cavity left by the core being removed.

Golden Sultanas in Brandy/Grand Marnier or Amaretto: Basically the same process. You could also add the zest of an orange or Mandarin.

Rum N Raisin:  This is particularly yummy especially if used as a base for Rum n Raisin ice cream.

Dried Fig, Honey and Brandy:  The same process except I pop about 1 1/2 tablespoons of runny honey into the mix.

Go on have a play and get the most out of your dried fruit.  These are just some ideas for starters.  There are more ideas to come.

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Meet the Moggies

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