Recipe Junction

Our Favorite Recipes'

Special Ice Cream Toppings

Balsamic Strawberries: In a large skillet over medium heat, melt 1 tablespoon butter. Add 2 cups hulled and halved strawberries, 1/4 cup sugar and 1 tablespoon balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red. Serve warm. Serves 4. (From www.allrecipes.com.)

Macerated Cherries: In a medium-size saucepan over medium heat, combine 1 cup sugar and 1 cup water. Bring to a boil. Remove from heat and add 2 teaspoons vanilla extract and 2 teaspoons rum. Add 1 cup cherries with stems and let soak overnight. Makes 3 cups. (From www.razzledazzlerecipes.com.)

Bananas Foster Topping: In a sauté pan over medium-low heat, melt 3 tablespoons butter with 4 tablespoons brown sugar and bring to a boil. Add 2 sliced ripe bananas and toss to coat in the sugar mixture. Continue to cook for a minute and remove from heat. Pour in a shot of rum and return to heat for another minute. Serves 2. (From www.texascooking.com.)

Peanut Butter-Caramel Sauce: In a heavy saucepan, cook 1/2 cup sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring constantly, until melted, then cook, swirling the pan (without stirring), until it becomes a deep golden color. Remove pan from heat and add 1 cup heavy cream (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Add 1/3 cup peanut butter and simmer, stirring, until smooth. Makes about 11/4 cups. (From www.cooksrecipes.com.)

Blackberry Topping: Heat 4 cups fresh blackberries in a saucepan with 1 cup orange juice, 3/4 cup sugar, 2 teaspoons grated orange zest and 1/4 teaspoon ground cinnamon Simmer over low heat about 8 minutes. Transfer 2 cups of berry mixture to a food processor and process until smooth. Return to saucepan. Stir in 1 cup uncooked blackberries. Makes 12 servings. (From Cathy Thomas, Orange County Register.)

Mexican Cocoa Sauce: In a small saucepan, combine 1/2 cup unsweetened cocoa powder, 1 cup sugar and 1/2 teaspoon cinnamon. Stir in 1/2 cup water and bring to a boil over medium heat. Cook about 5 minutes, stirring constantly. Remove from heat and add 1/4 cup heavy cream, 1/2 teaspoon almond extract and 1 tablespoon Kahlua, mixing well. Cool before serving. Makes about 11/4 cups. (From www.cooksrecipes.com.)

Waffle Bowl makes walking ice cream mobile

Other toppings to remember

Add some of the following items to your topping list for summer ice cream treats:

• Toasted nuts (whole, chopped or flaked): hazelnuts, walnuts, pecan nuts and almonds.
• Chocolate chips.
• Fudge, cut into small, square pieces.
• Shredded coconut.
• Mini marshmallows.
• Multicolored sprinkles.
• Whipped cream.

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