This is the second installment of Robin Wheeler's Chef Choice profile of Beckie Jacobs of Serendipity Homemade Ice Cream. Part one is a profile of Beckie Jacobs. Part three, a Q&A, can be found here.
Chocolate Hard Shell Sauce
makes one cup
Browse the commercial ice cream freezers at the grocery store, and you'll find no lack of frozen concoctions, bound and stabilized. Beckie Jacobs
of Serendipity Homemade Ice Cream
suggests ditching the pre-made treats and taking a few minutes to make your own Dipstik Sundae. Does it look and sound familiar? Perhaps. But it tastes a nothing like the stuff sold out of the ice cream truck.
With a fondness for fresh, wholesome ice cream ingredients, Jacobs also shares a recipe for homemade peach ice cream that takes advantage of August's bumper fruit crop.
7 ounces Nestle Toll House chocolate morsels
1 ounce vegetable oil
In a double boiler, combine morsels and oil. Whisk until chocolate melts. Sauce will harden as it cools.
Makes one sundae
1/2 cup chocolate hard shell sauce
One sugar cone, crushed
1-2 scoops vanilla ice cream
1 tablespoon almond pieces, roasted and salted
1. Ladle 1/4 cup chocolate hard shell sauce. Add crushed sugar cone pieces, followed by ice cream.
2. Top with another 1/4 cup chocolate hard shell sauce. Top with almonds before sauce hardens.
Homemade Peach Ice Cream
1 cup whole milk
3/4 cup white sugar
2 cups heavy cream
5 extremely ripe peaches with the skin on, smooshed into a chunky, gooey mess with 1/4 cup brown sugar
1. Heat milk, sugar and heavy cream until sugar dissolves. Let cool.
2. Put in ice cream freezer with peach and brown sugar mixture and freeze.
The same formula works with blackberries in place of the peaches. Add 2-3 teaspoons blackberry wine or liqueur to intensify the flavor.