July 17
National Ice Cream Day
Menu
- Leftovers from Seasons Pizza
- Salad with White Balsamic Vinegar and Our daughter's Tomatoes
- Hot Fudge Sauce [View Recipe]
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Ingredients
- 2 ounces chocolate
- 2 tablespoons butter
- 2 tablespoons sugar
- 2 tablespoons water
- dash salt
- 2.5 tablespoons corn syrup
- .5 teaspoon vanilla
Instructions
In a small pot, we combine the chocolate, butter, sugar, water, and a dash of salt. We put the pan on medium-low heat and cook, stirring well. When the ingredients are combined, we add the corn syrup. The sauce is brought to a boil, stirring often, and then the heat is lowered. We let the sauce continue to thicken and come together—for about 5 minutes. When it is thick and shiny, we take the pot off the heat and add the vanilla.
We serve the sauce hot over ice cream, with whipped cream and a cherry! Leftover sauce is poured into a prep bowl, covered with plastic wrap and refrigerated.
Our morning was filled with typical Sunday activities—church and the farmers' market. It was already dreadfully hot when we left the market, so we were determined to stick to cool activities in the afternoon.
After briefly flirting with a visit to the Port Discovery Childrens' Museum, we set off for Grammy's pool. Lucky we did because, shortly after we started swimming, Uncle Brian arrived for a work-related visit. The kids were only too happy to show off for their uncle.
We had dinner last night at a nice little pizza joint, Seasons Pizza. We re-heat the leftovers tonight, which worked well both because it was good food and since we did not have much time after swimming.
Finally we had ice cream sundaes. During dinner, we realized that we had no fudge for hot fudge sundaes. Our daughter, being a melodramatic seven year old, was bitterly dissappointed. Lucky for her, she has a mom that can whip up hot fudge with pantry items.
And so it came to pass that we had a very merry National Ice Cream Day.