Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDesserts - Ice Cream Ball Fondue
Famous Authors (View All Authors)
Desserts - Ice Cream Ball Fondue Post by :coinn Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1336

Click below to download : Desserts - Ice Cream Ball Fondue (Format : PDF)

Desserts - Ice Cream Ball Fondue

2 pints ice cream, different flavors
1 cup biscotti crumbs, (using store-bought biscotti)
1 cup toasted almonds, chopped
2 cups satin chocolate sauce, recipe follows
2 cups caramel sauce, recipe follows
2 cups raspberry sauce, recipe follows

Satin Chocolate Sauce:
4 ounces unsweetened chocolate, chopped
9 ounces semisweet chocolate, chopped
1/2 cup light corn syrup
1 cup hot coffee

Caramel Sauce:
1 1/4 cups sugar
1/3 cup water
2/3 cup heavy cream

Raspberry Sauce:
3 cups frozen raspberries, thawed
1/4 cup sugar

Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and coffee without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)

Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Set aside. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened.

Raspberry Sauce: Puree the berries with the sugar in a blender. Strain out the seeds through a strainer and keep chilled until ready to serve.

Using a small ice cream scoop, scoop out balls of ice cream and place them on a sheet pan in the freezer. One at a time, roll 1 flavor in the biscotti crumbs and the other flavor in the chopped almonds then return them to the freezer. Keep them in an airtight container until ready to serve, up to 2 days.

Place the sauces in bowls or individual fondue pots if you have them and warm the chocolate fudge and caramel. Serve the sauces with the coated ice cream balls and some forks for dipping. Satin Chocolate Sauce:

Yield: 3 cups Preparation time: 15 minutes Cooking time: 10 minutes
Caramel Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 10 to 15 minutes
Raspberry Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 0 minutes

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy
If you like this book please share to your friends :

Desserts - Frozen -  Ice Cream Crunchies Desserts - Frozen - Ice Cream Crunchies

Desserts - Frozen -  Ice Cream Crunchies
1/2 cup corn syrup 1/2 cup peanut butter 3 cups Rice Krispies 1 pint brick ice cream Blend corn syrup and peanut butter thoroughly. Add Krispies and stir until well-coated. Press mix into bottom of buttered 9x13 pan. Place in freezer until firm. Cut into 12 (3-inch) squares , and place a slice of ice cream between each two squares, pressing gently together to form a sandwich. Serve at once or wrap in foil and store in freezer until needed.

Desserts - Fudgecycles Desserts - Fudgecycles

Desserts - Fudgecycles
4 cups milk 1 (4 oz) package of chocolate fudge pudding mix 1 (14 oz) can condensed milk Mix well and freeze in ice cream machine.