During the hot summer months ice cream is a must around here. But really, we need it in our lives year round, who am I trying to kid?!?! When my husband and I were married 8 years ago, we probably had ice cream 5-6 times a week. YIKES! Sadly we've had to cut our ice cream consumption back, our metabolisms aren't what they once were. Nowadays we might have it once a week, but in the summer it's just got to be a little more than that. We've even branched out and started making some no-churn homemade ice cream (and I have a flavor combo I can't wait to share with you in a few weeks).
My husband's favorite flavor of ice cream is vanilla. And while I have way to many flavors to name off (black raspberry chocolate chunk, cinnamon, lemon custard to name a few), I have to admit that vanilla is so classic and good! I really do love it too! Vanilla can be eaten in just about any way you want (it goes with everything). Pictured here we enjoyed vanilla with this yummy homemade hot fudge sauce (and ganache filled raspberries because why not!) that has been a long time family favorite in my husband's family. What's your favorite ice cream flavor?
If you are anything like me you probably have everything you need to make this hot fudge sauce. I keep evaporated milk on hand, if you don't then that might be all you are missing. And it can be whipped up in about 15 minutes. I really like to load it onto my ice cream, so much that I would be asked, "How about some ice cream to go with that hot fudge sauce?". :)
Whethere you serve it over plain vanilla ice cream, in a banana split, over your favorite ice cream topped brownie, etc, it's sure to bring some smiles to those who eat it.
Enjoy! And stay cool this summer!
Hot Fudge Sauce
2 cups granulated sugar
6 tablespoons cocoa
4 tablespoons butter
1 (12 ounce) can evaporated milk
pinch of salt
1 teaspoon vanilla
In a medium size saucepan stir sugar and cocoa together until there are no cocoa lumps. Over medium heat add butter and milk to the sugar mixture. Stir constantly with a wire whisk until the butter is melted and mixture is combined. Constantly stir until mixture has reached a boil, turn heat to low (for a light simmer) and cook 10 minutes, stirring very frequently. Remove from heat and add salt and vanilla. Let it cool 10-15 minutes.
Serve over ice cream or other desserts. Store any leftovers in a mason jar and keep refrigerated. Should last 2 weeks if you can keep it around that long.
A long time family favorite, from my mother-in-law, Maureen.