Today is my sister, Linda's birthday! Happy Birthday!! In honor of her special day, I thought I'd post the very best homemade ice cream recipe in my world.
I call this...drum roll, please...
"The Very Best Homemade Raspberry Ice cream I've Ever Made".
(I modified a couple of recipes that I found somewhere online to come up with creamy frozen sensation.)
Here you go:
The vanilla base:
Then, top with homemade hot fudge. Oh, you don't have a really yummy hot fudge recipe?
That's okay. I've got one:
Ben and Jerry's Hot Fudge (from my mother-in-law's Ben and Jerry cookbook)
4oz unsweetened chocolate
1/2 C butter
3/4 C cocoa powder
2 C sugar
1/2 C milk
1/2 C heavy cream
Melt chocolate and butter, stirring frequently, in the top of a double broiler over simmering water. Add cocoa and whisk until dissolved. Gradually stir in sugar. (The mixture should look like wet sand.) Cook, stirring occasionally for 20 minutes. **Don't let your water simmer completely away...it won't smell very nice if you do. Gradually stir in milk and cream and keep stirring until completely blended. Continue cooking, stirring, and checking the water for 1 hour. The fudge is ready when it is completely smooth and all of the sugar has dissolved.
Comments: Adding a tablespoon or so of corn syrup will keep this fudge from getting grainy when you reheat it. Add the corn syrup towards the end of the hour of cooking. Also, if you don't have unsweetened chocolate, semi-sweet chocolate will work just fine. Just subtract 1 T of sugar per ounce from the recipe. Then, when you do heat this yummy stuff up, just take what you want from your (refrigerated) jar and heat at 1/2 power. This is also good by the spoonful whenever.