Ice Cream Toppings

Spring supposedly arrived last week, but it isn't very warm here yet.  Still and all, spring leads to thoughts of summer, picnics and....ice cream!  There's a farm about 5 miles up the street that sells its own milk products, and they make fabulous ice cream.  So I bought 3 half-gallons and took them to Shannon's non-shower baby shower.  Yes, my daughter is opposed to second baby showers, so we held a little family only party which was a non-shower.  And I showed you the presents I made a week or 2 ago.

What I didn't show you was the ice cream party I brought.  Shannon loves ice cream.  So I brought toppings to make it a party.  Lots of toppings.  Sprinkles, coconut, marshmallow bits, mini M&Ms and sauces.  (The little ice cream bowls with bundles of jelly beans were party favors.)

Here, 3 easy-peasy recipes for ice cream toppings that are better than commercial, without all the ingredients you can't pronounce.

CHOCOLATE SYRUP

1/2 cup sugar
1/4 cup cocoa powder
1/16 tsp salt (just a tiny pinch)
1/2 cup water
1 tsp vanilla extract

In a medium saucepan, stir together the sugar, cocoa powder and salt with a wire whisk until well blended.  Stir in the water, bring it to a boil, and simmer for 5 minutes.  Turn the sauce off, remove it from the heat and stir in the vanilla extract.  Let it cool and jar it up, or use it hot over your ice cream.  It's also great to stir into milk, if you want chocolate milk without extra additives.  Makes about 3/4 cup.

BUTTERSCOTCH SYRUP

1/2 cup brown sugar
1/4 cup heavy cream
2 tbsp butter
2 tbsp corn syrup
dash of salt
1-1/2 tsp vanilla extract
1/4 tsp lemon juice.

Combine the brown sugar, cream, corn syrup and salt over medium heat, stirring constantly.  Add the butter and continue to stir until the butter melts and the sauce reaches a boil.  Simmer over low heat for 5 minutes without stirring, them remove from the heat and let it cool for 5 minutes.  Add the vanilla and lemon juice.  Makes about 3/4 cup.

STRAWBERRY SAUCE

2 cups frozen strawberries, thawed and coarsely chopped
1/4 cup sugar
1 tbsp cornstarch
1 tbsp water
1 tsp lemon juice

Stir together the sugar and cornstarch in a saucepan, then add the strawberries and stir well to coat.  Add the water and cook over low heat until it boils, stirring occasionally.  Boil for one minute, then remove from the heat.  Add the lemon juice and stir well.  Makes about 1-1/4 cups.

I put these all in cutesy little jars, and received rave reviews about them.  Best of all, I made all 3 in under an hour, including cleanup in between batches and cooling time.  What can I say; this makes for a great ice cream party!

Happy Friday, everyone!