EASY BUTTERSCOTCH ICE CREAM TOPPING

It is finally grilling season in Alaska and that means food, friends and family. Our crowd loves ice cream and I've been playing around with a variety of ice cream toppings. This quick and easy one is a big favorite right now, but I'm working on a pineapple topping as well.

EASY BUTTERSCOTCH ICE CREAM TOPPING
¼ cup butter
1¼ cups light brown sugar (packed)
16 large marshmallows
2 tablespoons light corn syrup
dash of salt
1 cup of evaporated (canned) milk
1 teaspoon vanilla extract
1/2 teaspoon rum extract

Melt the butter in a saucepan over low heat. Stir in the sugar, marshmallows, corn syrup and salt.

Stirring constantly, keep your heat very low until everything is melted and smooth then raise the heat to a medium low setting. Bring to a gentle boil (keep stirring) and boil for 1 minute.

Remove from heat and cool for five minutes. Stir in evaporated milk and extracts, mix until everything is very smooth.

Store in fridge (keeps for a couple weeks if it lasts that long). Tastes great cold or warm.

Read more »

OLD FASHIONED BANANA SPLIT

Summer is in full swing with weekend barbecues and family reunions.  So what could be better, after a hot afternoon of grilling, than good old fashioned banana splits for dessert? These FAST and EASY home made toppings will take your ice cream desserts to a whole new level of yummy-ness !!

FUDGE TOPPING

2/3 cup unsweetened cocoa powder
1 and 2/3 cups white sugar
1 and ¼ cups milk
1 teaspoon vanilla extract
2 tablespoons light corn syrup

In a large sauce pan, over medium heat, combine the cocoa, sugar and milk. Bring it to a boil (stirring) and let it boil for one minute. Remove from heat and stir in the vanilla. Tastes good warm or cold.


FRESH STRAWBERRY TOPPING
1 pound ripe strawberries (washed and hulled)
½ cup white sugar
¼ cup water
1 teaspoon vanilla extract

Chop the strawberries into medium size pieces (I use the food processor) and cook them in a heavy bottomed sauce pan with the water and sugar until it gets nice and thick. Remove from heat, stir in the vanilla and chill.


PRALINE TOPPING (this is sinfully delicious!!)
¼ cup butter
1¼ cups brown sugar (packed)
16 large marshmallows
2 tablespoons light corn syrup
dash of salt
1 cup of evaporated (canned) milk
½ cup toasted pecans
1 teaspoon vanilla extract

Melt the butter in a saucepan over low heat. Stir in the sugar, marshmallows, syrup and salt. Bring to a boil over low heat, stirring constantly. Simmer gently for one minute. Remove from heat and cool for five minutes. Stir in evaporated milk, nuts and vanilla, mix well. This is good warm or cold.

Read more »