I probably jinxed myself, when on the day of Mateo's birthday (and the receiving of 40 - yes, FORTY- guests into our home), I said to Danny.
"Remind me to serve the ice cream with the cake. Let's not forget the ice cream."Yeah, I probably don't have to tell you that the birthday cake was enjoyed sans ice cream. Of course I forgot it in the general mayhem of things and there was enough sweets so the ice cream wasn't missed.
It wasn't until about eleven at night, when we were watching the Olympic closing ceremonies and relaxing with some wine dregs, that we looked at each other and said
"The ice cream!"
Not that there is anything wrong with leftover ice cream, it's just that I had bought So. Much. of it.
Fortunately, I was receiving guests three more times that week (it's kind of an open door around here) and figured I could use up the ice cream that way.
Still, I can't serve just ice cream to guests; that kind of makes me squirm. It's an accompaniment to a dessert, but I didn't have time to make one. I needed a topping.
A quick poll of my Tweeps put me in touch with this recipe faster than you can say 'Sundae'. Robin from Hippo Flambe sent me her caramel chocolate sauce, advising me to 'forget hot fudge sauce' and try her recipe instead.
I'm glad I did, because it's pretty sweeeet. I ate so much of it with a spoon, it's a wonder there was any left for our banana splits that night. It leaves regular chocolate sauce way behind with it's multi-levels of flavor from caramelized sugar and a touch of salt.
You must try this sauce - for ice cream, waffles, crepes, or just drizzled over poached pears.
Head over to Robin's site Hippo Flambe to get the Joy of Cooking recipe for Dark Chocolate Caramel Sauce.
You'll be glad you did, ice cream or no ice cream.