I am a purist when it comes to ice cream. With a few exceptions I like vanilla. But I like it best with chocolate fudge sauce. Fortunately for me when I was working in France as teenager I came across the recipe I use to this day. I always have some in a jar in the fridge.
Chocolate: I use a mix of plain and milk
There are two ways to make this:
The first way:
In the microwave. Put all the ingredients into a microwavable bowl and microwave in 1 minute bursts, stirring between times, until combined.
The second way:
On the hob: melt chocolate, syrup and butter together over a low heat. If you have an Aga, you can rest the pan on the top of the Aga between the Boiling Plate and Simmering plate until it's melted. Sometimes there are benefits to having an Aga! Once the chocolate has melted, stir the evaporated milk in and mix until combined.
Leave to cool and transfer to a clean jar or tupperware container. Add lid and store in fridge.
Usually it is very thick when cool, so the best way of using it may be to scoop a spoonful as you need it, melt in a small microwaveable bowl or mug for 30 seconds in the microwave, then pour over your ice-cream.
Also works well with chocolate cake. Or anything that you need to drizzle warmed chocolate sauce over. As if finding something will be a hardship!
Kelly is the mother of two absurdly photogenic little girls, wife of the beleaguered DH, master of the Wonder Hound and Mother Hen to Rosie-Sparkles, Beans, Dipper, Francesca and Mrs Nicholson. I drink a lot of coffee, wish I drank a few more cocktails, and plug the gap with too much cake.
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