Homemade Peanut Butter Topping–My Liquid Gold

If you haven’t noticed, my blog posts are not as frequent at they use to be.  It’s not because I don’t enjoy blogging anymore, it’s just that other activities have temporarily captured my attention.  To make up for my unusual absence, I’ve decided to share my recipe for my liquid gold with you.  Calling all peanut butter lovers to the table here!

If you’re not a peanut butter lover then I apologize – but have no fear, you can always make one of these toppings instead.

Country Apple Caramel Sauce

Blueberry Sauce

Peanut Butter Fudge Ice Cream Topping

Peach Glace’ Topping

Apple Rum Ice Cream Topping

Kahlua Hot Fudge Sauce

Black Cherry Ice Cream Sauce

And now for my liquid gold recipe!

Homemade Peanut Butter Topping

1/2 c. creamy peanut butter

1/2 c. heavy cream

2 tbsp. corn syrup

1/2 c. brown sugar

1/8 tsp. salt

1 tsp. vanilla extract

Put all of the ingredients except the vanilla into a medium sized saucepan.  On low heat, melt all ingredients together; stirring frequently.  Bring to a slow boil until sauce starts to thicken.  Remove from heat and add vanilla.  Cool slightly before serving on ice cream.  Store in refrigerator. Makes about 1 1/4 cups.

*When you want to use topping that has been refrigerated, warm it for about 10 seconds in the microwave before putting it on your ice cream.

If you’re looking for an easy no cook, no egg, ice cream recipe then I highly recommend you give my Simply Vanilla Ice Cream Recipe a try.  It is my all-time favorite vanilla ice cream recipe.

What is your favorite ice cream topping?

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Cool and sweet

 

It was over 90 degrees out yesterday, especially in the direct sun.  My husband and I had finally found the time to work on our chicken’s ( soon to be) new home.   We got the floor, and two walls framed.

After a day of lifting, carrying, and screwing down lumber  I figured we were ready for a cool treat.  One of my favorite things to do with fresh fruit is to make homemade sauces for ice cream.  With some black cherries still left in the fridge that I had neglected to freeze, I knew how to use them up.

Ice cream sauce is one of the easiest things you can make, and it’s impressive.  The sauces look and taste so expensive, and if you buy them they typically are.

Here’s my recipe. 

3/4 c. fresh fruit (if the fruit can be mashed, I usually mash it – cherries aren’t very cooperative in that department)

3/4 c. water

3/4 c. granulated sugar

2 heaping tsp (the teaspoon you use at a place setting) of cornstarch

1/2  tsp. vanilla extract, or lemon if you prefer

In a sauce pan add your fruit and water.  Bring to a boil.  I generally boil until the fruit becomes tender, the color is rich, and the smell will send you out of this world (about 5 minutes).

In a separate bowl  mix the sugar and cornstarch. 

Once the fruit is ready, add a bit of the hot fruit liquid to the dry ingredients and stir.  Adding the hot liquid to the dry (sugar & cornstarch)  prevents the cornstarch from getting lumpy in your sauce.  Last, pour the colorful sugar and cornstarch mixture back into the fruit liquid that’s left in your saucepan.  Boil until it thickens.  Once you take the sauce off the heat stir in your vanilla or lemon extract.

And here are the cool, sweet results from less than 15 minutes of work.  The only thing that would have made this better is homemade ice cream so I’m saving my pennies to buy an ice cream maker!  By the way, you can preserve this sauce and give it away as gifts, or put it in your pantry for a nice winter treat.