Homemade Ice Cream Toppings

Homemade Ice Cream Toppings
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Summer is the time for watermelon, ice cream and cool beverages. Rather than buy ice cream toppings from the grocery story, why not try your hand at making your own? The Home Comfort Cook Book, published in 1949 by the Wrought Iron Range Co. of St. Louis, has a nice selection of recipes, made with simple ingredients, using easy methods. Whether you’re a beginning cook, or an experienced hostess, these recipes will come in handy this summer. I’ve clarified some things from the original text and added my own notes.

Chocolate Sauce

1 cup boiling water
½ cup sugar
1 ounce chocolate
1/8 tsp. salt
½ tsp. vanilla extract

Add all the ingredients but the vanilla to a medium sized sauce pan. Cook sauce slowly until consistency of thin syrup. Do not stir while cooking. Cool slightly and add vanilla. Serve hot or cold. Sauce may be made in large quantity and kept in icebox for days. Recipe makes 1 cup.

Notes: chocolate could be any type of bar chocolate or chocolate chips. I use semi-sweet.

Vanilla Sauce

½ cup sugar
1 tbsp. cornstarch
1 cup boiling water
2 tbsp. butter
1 tsp. vanilla extract
1/8 tsp. ground nutmeg
1/8 tsp. salt

Combine sugar and cornstarch, add water slowly, stirring sauce constantly. Boil over low flame until thickened (about 5 minutes) remove from heat and add remaining ingredients.

Notes: Pure vanilla extract is the best for this recipe.

Fruit Sauce


½ cup sugar
3 tbsp. flour
1/8 tsp. salt
1 cup sliced peaches or other crushed fruit
1 cup water
2 tbsp. butter
1 tbsp. lemon juice
1/8 tsp. ground cinnamon

Combine sugar, flour and salt. Add remaining ingredients. Cook over hot water, stir constantly until thick and smooth. Serve sauce hot or cold. One or two tbsp. whiskey or wine may be added. Makes 1 ½ cups.

Strawberry Hard Sauce

1/3 cup butter
1 cup powdered sugar
2/3 cup crushed strawberries
1 egg white, whipped

Cream the butter with a mixture or whisk until very soft. Add the sugar gradually, then salt, beating well. Add the strawberries last, beating well again. Fold in the whipped egg whites.

Notes: You can leave out the egg white if you wish.

These toppings can also be drizzled over pound cake, angel food cake or fruit. Freshly made toppings are easy to make and a thrifty, delicious alternative to store bought sauces.

Enjoy your summer and enjoy these tasty summer sauces!

You may also enjoy:

Cherries Galore!

Tomatoes: The Ultimate Taste of Summer

Fresh Strawberries!

Image: FreeDigitalPhotos.net


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.


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