Hi Bold Bakers!
Without a doubt you guys are rock stars at making my two-ingredient no machine ice cream.
So I thought I would show you how to make homemade sauces to go with them.
They are really easy, all you need is a few ingredients and a saucepan.
As always the recipes can be found on BiggerBolderBaking.com and I actually have so many sauce recipes
to share with you that I put a bonus one up on the website for marshmallow sauce.
So make sure you go check that out.
So we’re gonna get started with butterscotch which is my favorite ice cream sauce.
Into a heavy bottomed saucepan we are going to add in some butter, dark brown sugar, and
cream.
And then just bring this mix up to a simmer, let the sugar dissolve, and let it bubble
away for around 5 minutes.
So for this recipe the dark brown sugar is really, really important, so if you cant buy
any in the store remember you can always make it at home really easily and I've got a recipe
on my website.
Also for the cream, use any type of cream you want, you don't need whipping cream.
It's important when you're making caramels or butterscotch that you don't walk away from
the pan, because you don't want it to burn or start to smoke so just keep a close eye
on it.
So a really common question I get asked is what's the difference between caramel sauce
and butterscotch.
Butterscotch is normally really creamy ingredients like butter, cream, and brown sugar whereas
caramel can just be sugar and water.
So there's a big difference.
So it’s been around 5 or 6 and I can see by the color that this is what I'm going for.
I can also smell it and it smells really good.
So I'm just gonna knock that off the heat, then lastly I'm going to add in a little bit
of vanilla extract, because vanilla and that kind of caramel goes really well together.
Then of course, salt.
Give it a stir.
Now don't leave out the salt.
It just takes this sauce to a whole other level.
So that's our butterscotch sauce, could not be simpler.
And tastes amazing.
So I'm going to pour it into a jar here, so not only is this sauce delicious but it will
live happily in the back of your fridge for up to 6-8 weeks.
So whenever you have a dessert emergency, take it out, heat it up a little bit, and
pour it over your ice cream or dessert.
Now there is one delicious sauce made, now we’re gonna move on to our next flavor which
is raspberry sauce.
Into your heavy bottomed saucepan add in your raspberries.
Now I am a big fan of using frozen raspberries because they are picked n season, they're
flash frozen, and they're really, really good quality.
So you can use fresh or frozen, that is totally up to you.
So next we’re going to add a little bit of sugar for sweetness.
Now if you don't want to use white sugar, you can use an all natural sugar and I've
got a sugar substitute chart on my website so you can refer to that to see what you can
swap it out for.
And then lastly a little bit of water, just to loosen it up a little bit.
So just turn it on to a medium low heat, let the sugar dissolve, and let the raspberries
break down and form that lovely sauce.
Just look at that color, this is why I love raspberries, they are so vibrant and they
taste as good as they look.
So now while this is simmering away I wanted to tell you about the freezer section on my
website, it is a whole big section dedicated to summer and frozen desserts.
So make sure you go and check that out, because there's recipes on there that are not on YouTube,
so you don't want to miss anything.
So our raspberries are broken down so I'm just gonna turn off the heat, now here I have
a bowl lined with a sieve, and I'm going to carefully pour my raspberries into there.
Now just go ahead and sieve this sauce.
Now the reason you want to save this is because it is loaded with seeds so you want to get
it nice and smooth.
Keep on pushing the pulp through the sieve, because even though you might think you've
gotten it all out, there's still more in there.
Now I like to do this sauce without corn starch, some people like to add corn starch, that's
totally up to you I honestly think it’s thick enough.
Okay, lovely.
Scrape the bottom of the sieve.
So because of the fruit in this sauce, it will actually last in your fridge for 7 days,
so you're going to want to eat it up pretty fast, which I don't think is going to be a
problem.
Okay, this is our second one, now let's move on to our third flavor, which is a chocolate
syrup.
Back into our heavy bottomed saucepan pan, we’re going to add in some water, and some
sugar.
Then what you want to do is just turn the heat to medium-low, and let this mix come
to simmer and the sugar dissolve.
So now that it’s simmering I've got my cocoa powder, and I've got my whisk, so I'm just
going to add that in, keep on whisking, to make sure that there's no lumps.
Perfect.
And then I'm just gonna keep it to a medium heat and let this mix simmer away for around
two minutes.
So while this is simmering away just continue to whisk it so the chocolate doesn't burn.
So a fun thing about this recipe, it is not just an ice cream sauce, but it can be used
to make chocolate milk.
The best homemade chocolate milk you've ever had.
Trust me.
Okay lovely, now this is good, I'm gonna turn off the heat and into this I'm going to add
in a little bit of vanilla extract, now if you don't have it, feel free to leave it out,
and again, another little pinch of salt to bring out all of those lovely flavors.
Whisk them in… and that's our chocolate syrup.
Then into a nice clean jar, we’re gonna fill it up with our homemade chocolate sauce.
And when it’s summertime and you're making loads of ice cream and desserts, you want
to have chocolate sauce to hand, I mean there's no question about it.
So whether you prefer creamy, fruity, or chocolaty, there is a flavor here for the entire family.
So do not be shy when you're drizzling your homemade sauces over your favorite ice cream.
For my bold bakers who make their own ice cream, go that extra step and make the sauces.
They taste amazing, they're really easy to make, and they're just a few ingredients.
Thanks for watching, and if you want more ice cream sauces, make sure you head over
to my website for that bonus recipe, and I’ll see you back here really soon, for more Bigger
Bolder Baking.