|even though i made this sauce today, i didn't have a camera around. so i snagged this shot from here.|
after years of borrowing suzanne's white mountain ice cream maker at every opportunity, i bit the bullet and got my own this summer. i've always been a fan of classics, so hand-cranked vanilla ice cream with this rich chocolate sauce is my favorite thing to make. everyone who has tasted this sauce has gone NUTS for it, and i can't blame them--it's pretty much perfect.
i first got this recipe from david lebovitz, the king of well-tested recipes, but then i added more (and darker) chocolate and salt and reduced the sugar. it's a killer.
rich, salty chocolate sauce
adapted from david lebovitz's the perfect scoop
makes 3 cups
1 cup cream
6 tablespoons butter
2 tablespoons corn syrup
1/2 cup sugar
3 healthy pinches salt
12 ounces bittersweet chocolate (the darker, the better...i like to make this with 85% bars), chopped into pieces
1 tablespoon vanilla extract
Bring the cream, butter, corn syrup, sugar and salt to a boil in a heavy, non-reactive saucepan. Stir, then boil for 3 minutes, careful not to let it spill over.
Remove from heat and stir in the chocolate. Stir until smooth.
Add the vanilla.
You can keep it in the fridge for up to a month. Just reheat in a double boiler to serve.