Over-the-top ice cream toppings
Ice cream without toppings is like a salad without dressing, burger without fries, chips without salsa. It just should not be.
Toppings have their own personalities and add to a frozen treat’s flavor profile. Sometimes it is a little crunch or unexpected chewiness. Sometimes it is a burst of fruitiness or a floral note. Then there are times when a warm spirit rises up in a rum or bourbon butter-laced sauce.
Ice cream shops usually offer an array of saucy, fruity, nutty and sweet and sour toppings. They run the gamut from soft and hard candies to wildly colorful sprinkles, from broken pretzel bits, dried apricots and granola to toasted coconut flakes and pecans, pistachios and walnuts.
With a little creativity, you can do even better. Here are a few suggestions to take your icy treat over the top:
Bearing fruit
Spiked mangoes: In a saucepan, melt 2 tablespoons of butter over medium heat and add 4 tablespoons of light brown sugar. After the sugar dissolves, add 1 cup of diced mango cubes and 1⁄2 teaspoon of vanilla extract. Cook for 3-4 minutes, stirring occasionally. Turn the heat off and add 1 tablespoon of spiced rum. Stir well and let the mangoes cool.
Sweetened citrus peel: Cut the rind of one orange and one lemon into matchsticks without too much of the pith. In a mediumsize pot, bring water to a boil. Add the orange and lemon peel and cook for 15-30 seconds. Drain through a sieve. Return the matchsticks to the pot and add 6 tablespoons of granulated sugar and 5 tablespoons of water. Bring to a boil and cook for 8-10 minutes, until the liquid is syrupy.
Spiked mango topping is perfect for sorbet.
Remove the peel from the pot and place on a wire rack to cool.
Cherry compote: In a medium saucepan, combine 2 cups of frozen pitted cherries, 1⁄2 cup of sugar and 1 teaspoon of water over medium heat. Cook, stirring often, until mixture is thick and syrupy. Add 2 tablespoons of lemon juice and cook for 2 more minutes. Remove from heat and serve warm or at room temperature.
Chocolate therapy
Hot fudge sauce: In a saucepan, combine 3⁄4 cup of sugar, 1⁄2 cup of evaporated milk, 2 tablespoons of salted butter, 2 tablespoons of light corn syrup and a pinch of sea salt. Cook over medium heat, stirring constantly, until the sugar is melted. Add 1⁄2 cup of milk chocolate chips and stir until melted. Remove from heat and drizzle over ice cream when the sauce is still warm.
White chocolate sauce: Ina heatproof metal or glass mixing bowl, add 1 (7.5-ounce) jar of marshmallow creme, 3 ounces of chopped good white chocolate, 1⁄4 cup light corn syrup, 2 tablespoons heavy cream and 1⁄4 teaspoon salt. Place the bowl in a medium-sized pot that has about 2 inches of simmering water. Stir the ingredients until they melt
Nutella fudge sauce can be crowned with sprinkles or
and become smooth. Take the bowl off the heat and add 1⁄2 teaspoon of vanilla extract. Stir to combine.
Nutella hot fudge sauce: In a small saucepan over medium heat, add 1 cup of heavy cream, 1⁄4 cup of corn syrup and 1⁄2 teaspoon of salt. Cook until just simmering, stirring occasionally. Remove from heat and whisk in 1 (13-ounce) jar of Nutella and 1 teaspoon of pure vanilla extract. After a minute or so, the Nutella should melt into the cream and become a thick, smooth sauce. Serve warm over ice cream.
Candied bites
Cinnamon pistachios: Preheat the oven to 250 degrees. In a saucepan, add 1⁄4 cup of water, 3⁄4 cup of granulated sugar, 1⁄2 teaspoon of salt, 3⁄4 teaspoon of ground cinnamon and a pinch of cayenne over medium heat. Let the syrup boil, stirring occasionally until the foam subsides and it thickens. Remove the saucepan from heat and add 1 1⁄2
cups shelled pistachios. Stir until the nuts are evenly coated with the sugar syrup. Spread nuts on a parchment-lined baking sheet for about 15 minutes, stirring every 5 minutes. Remove from the oven and let them cool completely.
Candied bacon: Preheat the oven to 375 degrees. In a bowl, coat 4 strips of bacon, which are about 1⁄4-inch thick, with 8 teaspoons of light brown sugar and 2 teaspoons of bourbon (optional). Place the strips on a parchment-lined baking sheet and top them with the sugar remaining in the bowl. Cook for 20-25 minutes, rotating the sheet halfway through. The bacon is cooked when the sugar is melted and the strips are deep brown in color. When the strips are cool, dice them into small bits.
Sassy sauces
Quick dulce de leche: In a large pot, bring water to a boil. Remove the wrapper of an unopened can of sweetened condensed milk and immerse it completely in the water. Reduce heat to a low boil. Cover and cook the condensed milk for 3 hours, making sure that the can is always covered by water. After removing the pot from heat, carefully take out the can, allow it to cool completely to room temperature before opening and drizzle it over ice cream.
Marsala sauce: In a medium saucepan, bring 1⁄2 cup unsalted butter and 1 cup of packed light brown sugar to a boil, stirring constantly for about 2 minutes. Add 1⁄4 cup sweet Marsala wine and cook until the sugar dissolves and the sauce is smooth.
Strawberry sauce: In a medium saucepan, combine 2 cups hulled and thickly sliced strawberries, 1⁄3 cup sugar and 1 tablespoon fresh lemon juice over medium heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook for 20 minutes, until the sauce thickens. Remove from heat and let the sauce cool. It will thicken more.