Nutty ice cream, sauce make a fabulous pairing

Recipe Finder

December 09, 1998|By Ellen Hawks | Ellen Hawks,Sun Staff

Barbara C. Reier of Towson asked, "Would anyone have a recipe for pistachio ice cream? We love it, and it is almost impossible to find in the food stores."

Her answer came from Charlotte Veneracior of Glen Arm.

Faye Mager of Annapolis requested a fudge sundae sauce "like the one once served at Hutz-ler's department store." The chosen response came from G. Dzimianski of Baltimore, who noted that she was sending "an old recipe my mother used, of course, with chopped nuts or a cherry on top of ice cream."

Pistachio Ice Cream

Makes 1 quart

2 cups (1 pint) heavy cream

2 cups (1 pint) light cream

1 cup sugar

1 tablespoon almond extract

1/4 teaspoon salt

3 drops green food coloring

1/2 cup chopped, unsalted pistachios or slivered almonds

Add together all ingredients except for nuts and stir until sugar dissolves. Pour into ice cream maker and follow manufacturer's instructions for freezing. Fold nuts into mixture after processing but before hardening.

Tester Laura Reiley's comments: "This recipe couldn't be easier. It yields a light- to medium-bodied pale-green ice cream with a nice nutty flavor. Because there are no eggs and because the base is not cooked prior to processing, it is not the 'ultra-rich' texture of many ice cream recipes. I found that a teaspoon of vanilla added a little more depth, and that deleting the salt from the recipe and adding salted nuts made for a nice contrast of sweetness and saltiness."

Fudge Sundae Sauce

Makes about 1 1/2 cups

1/2 cup light corn syrup

1 cup sugar

1 cup water

3 one-ounce squares unsweetened baker's chocolate

1 teaspoon vanilla extract

Combine syrup, sugar and water in saucepan. Bring to a boil. Add chocolate and stir until melted. Reduce heat. Simmer 10-15 minutes, until smooth. Stir occasionally. Add vanilla and let cool.

Tester Laura Reiley's comments: "This recipe yields a smooth, very dark, slightly thin chocolate sauce with a nice, rich flavor. It saved well and reheated nicely. It paired fabulously with the pistachio ice cream (see above recipe)."

Recipe requests

* Lynn Stiegler of Beaverbrook would like a recipe for Queen Anne's lace jelly and hopes the person who entered this jelly in the Howard County fair this year will respond or someone who also has the recipe.

* Dora Parson of Baltimore writes that she has been searching for a light spinach casserole. "I went to the Old Country Buffet and fell in love with their spinach Marie and hope you can get it."

* Stacey Politzer of Baltimore would like to have a shrimp in garlic sauce recipe similar to the one served at Tio Pepe's restaurant.

If you are looking for a recipe or can answer a request, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. Please put each recipe on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Letters may be edited for clarity.

Pub Date: 12/09/98

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