The possibility of romance also hovered in the distance. While I still wasn’t sure how I felt about that, just thinking about either Jake or Brody made me smile.
As difficult as it was to imagine, it was one of those moments that didn’t even require ice cream to be as close to perfect as it gets.
Heavenly Hot Fudge Sauce
The secret to this utterly divine topping is whipping it up in a blender. Not only does beating it improve the texture, adding air to food, anything from carbonated beverages to whipped cream, always makes it taste better.
This hot fudge sauce is fantastic not only on ice cream, but also on pound cake, strawberries, or bananas, for a chocolate fondue . . . in fact, there’s probably not a single food that couldn’t be improved by dipping it in hot fudge sauce!
Be sure to use a better-quality cocoa powder like Ghirardelli. It may cost a little more, but it’s so worth it!
2 sticks of butter
⅓ to ½ cup cocoa powder
2½ cups sugar
1 can of evaporated milk (12 ounces)
1 teaspoon vanilla
A pinch of salt
In a saucepan over medium heat, stir together the butter, cocoa, sugar, and evaporated milk. Bring the mixture to a boil and let it boil for 6 to 8 minutes. Add the vanilla. Pour the mixture into a blender and blend it for about 3 minutes.
It is best served immediately, but after cooling it, it can be stored in the refrigerator and reheated right before using. (A jar of this yummy stuff makes a great gift, especially when it’s tied with a cute ribbon.)
Peach Basil Bliss Sorbet
While the light, fresh flavor of peaches just screams summer, peach sorbet is a refreshing treat at any time of the year. The addition of basil gives its icy sweetness an extra punch.
Garnish each serving with a fresh basil leaf, sticking it out of the sorbet like a feather in a hat. The contrast of the basil’s dark green color with the cool pastel shade of the sorbet is striking.
For an elegant feeling, scoop the sorbet into a wineglass. For a fun, homey feeling, serve it in a glass canning jar. And use small spoons, since this treat’s delicate nature seems to lend itself to tiny mouthfuls!
1 cup of basil (loosely packed)
1 pound of peaches
¾ cup sugar
¾ cup sparkling white wine or sparkling white grape juice
2 cups water
Peel the peaches, take out the pits, and slice them. Put them in a medium saucepan with the other ingredients and heat to boiling. Reduce the heat and simmer for 10 to 15 minutes, stirring occasionally.
Let the mixture cool. Remove the basil leaves. Put the mixture into a blender and puree. Spread the mixture in a shallow baking dish and freeze for at least 4 hours.
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